South Carolina’s cookie is a spicy molasses cookie stuffed with rich, creamy chocolate hazelnut spread.
I’m back! We had a heat wave over the weekend, but today was rainy and cooler. I figured this was my chance to finally bake these cookies, which I bought the hazelnut spread for a few weeks ago. Gingersnaps and Nutella, guaranteed good, right?
Overall impressions: I’m not sure why I didn’t get the “pillowy goodness.” I let my butter get too soft? Gabe’s adding the dry was too gradual? Should have chilled longer (the recipe didn’t say to at all)?
Whether or not they look ideal, the taste is there. There’s something about the chocolate that really complements the spices. For some reason I started thinking about pfefferneuse, which I haven’t eaten for years much less made. They turned out pretty big, 3-4″ across.
Next time: Kuchen cookie cups for South Dakota. I have never had kuchen so I’m looking forward to this.