I can’t begin to tell you how intriguing these little guys were. From the beginning of reading the recipe from Jessica at MyBakingHeart.com, she informs us that these are not going to be the normal fortune cookie, but rather more of a cake texture. By the way, check her site out. Gorgeous, gorgeous, gorgeous site! Great recipes and beautiful photographs to match. My pictures of these wonders don’t do them justice like her pictures did. You can check her site out by clicking here.
Find the full write-up and recipe from Jessica with MyBakingHeart.com by clicking here. Hers definitely looked more like fortune cookies. Mine, turned out looking a bit like mini ravioli…lol.
These little guys inspired me a bit as well. So, you may see an altered version of this recipe pop up later once strawberries come in season here in the South. They had the texture of pop-tart pastries. Sooooo, I am picturing a non-chocolate version, square pocket shape, stuffed with homemade strawberry jam! Homemade Strawberry Pop-Tarts!!! I’m so excited about this potentially being amazing, and maybe…just maybe (since these fortune cookies are made with Splenda…yes, I said Splenda) a healthy treat for breakfast. On to the recipe….
Nutella Fortune Cookies courtesy of Jessica with MyBakingHeart.com
(with additions or comments from me in parenthesis beside the ingredients, the rest our Jessica’s comments)
- 1/2 c butter, softened (I used margarine, either would work)
- 1/2 package (4 oz) cream cheese, softened
- 1/4 c + 2 tbsp Splenda for Baking
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 c all-purpose flour
- 1/4 c unsweetened cocoa powder
- 1 tbsp skim milk
- 3/4 c Nutella
In a small bowl, whisk together the flour and cocoa powder; set aside. In a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy. Add the vanilla and cinnamon and mix well until combined. Add the flour and cocoa powder to the butter mixture and mix well. Add milk when the dough becomes too hard to mix (this will soften it up and incorporate all of the dry ingredients). Divide the dough into two portions; wrap in plastic wrap and refrigerate until the dough is chilled and firm (approximately 1-2 hours).
Preheat the oven to 350 degrees F and remove one portion of the dough from the refrigerator. On a floured surface, roll out the dough until it is about 1/4″ thick. Using a round cookie cutter or biscuit cutter, cut circles out of the dough and place them on a parchment paper-lined cookie sheet. Place approximately 3/4 teaspoons of Nutella on each circle, slightly off-center, then fold each circle in half so that the edges meet. Lightly press the edges to seal. Then slowly bring the two points together, (around one of your fingers to make a small indentation in the center) until they’re touching and you’ve got the look of a fortune cookie. Repeat for each portion of dough.
Bake the cookies for 12-15 minutes or until the cookies look dull. Remove from the oven, but leave the cookies on the cookie sheet for 2-3 minutes before transferring them to a wire rack to cool.