One of the nice things about living in Pennsylvania is the scenic farmland that covers much of the area: Rolling hills, quaint towns, and lots of fresh farm produce available year round. Of the many things we farm, it is not uncommon to drive past a pasture of cows. My kids loving driving by cows, and instantly start MOOing in hopes of a response.
Cows mean milk, and we are fortunate to be home to the Lehigh Valley Dairy Farms brand of milk products. And let me say, quality milk products. Since they pride themselves on purity, Lehigh Valley Dairy developed a 5-Point Purity Checklist. Recently, they created their new Pure Protect bottle.
What is Pure Protect?
It is a newly formulated bottle which helps protect the farm-fresh taste of our local milk while also maintained the essential nutrients that are easily harmed by the effects of light.
Fresh milk, every time.
In celebration of their Pure Protect bottles AND the holidays, Lehigh Valley Dairy is holding The Most Dunkable Cookie Contest. They’ve challenged us to create a delicious cookie recipe and share it with our readers.
So, you know what I did, right?
I created the most SCRUMTRULESCENT cookies ever imaginable using my most favorite ingredient and obsession of ALL TIME.
That’s right, friends.
I’ve created a cookie using NUTELLA.
{cue Choirs of Angels Singing}
And just in time for the holidays, let me tell you. I love baking cookies this time of year, but a NUTELLA Cookie? At CHRISTMAS? The most WONDERFUL TIME OF THE YEAR?
I might faint from the amazingness of it.
But seriously, these cookies are legit. And I’m totally patting myself on the back.
Nutella Ricotta Cheese Cookies are a take on my Ricotta Cheese Cookies. With a few additions and tweaks, I can assure you Santa will be asking for seconds.
Nutella + Chocolate = the Perfect Italian Cookie.
Frank Sinatra would be so proud of this Italian girl.
- 2 C. Sugar
- 1 C. butter
- 15 oz. Ricotta Cheese
- 1 13-oz container of Nutella Hazelnut Spread
- 2 tsp. vanilla extract
- 2 large eggs
- 4 C. flour
- 2 TBS baking powder
- 1 tsp salt
OPTIONAL TOPPING:
- 1 - 1/2 C. confectioners sugar
- 3 TBS Lehigh Valley Dairy Farm milk
- 1 cup of hazelnuts, roasted and chopped
- Nutella
Beat sugar and butter on low speed until blended, then high speed until fluffy (about 5 minutes). Mix ricotta, Nutella, vanilla, and eggs at medium speed. Add flour, baking powder, and salt at low speed.
Drop by tablespoon 2 inches apart on ungreased baking sheets. Bake at 350º 15 minutes or until golden.
For icing: mix confectioner's sugar and milk until thin. Spread icing on cookies while still warm, and sprinkle with roasted/chopped hazelnuts.
OR just frost with Nutella.
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IS THIS NOT PERFECTION?
I’d love your feedback - so please make this recipe and report back!
Also?Lehigh Valley Dairy Farms is so awesome, they are giving three (3) of my lucky readers a cute set of cookie cutters from King Arthur’s Flour.
KING ARTHUR FLOUR COOKIE CUTTER SET GIVEAWAY
To Enter: Leave a comment below sharing your FAVORITE cookie to eat during the holidays with a cold cup of milk. Make sure to leave your email address as well!
Extra Entry: Tweet ---> Check out @DonnaReedSteph’s amazing Nutella Ricotta Cheese Cookie Recipe and enter for a chance to win cookie cutters. Leave a comment with a link to the tweet and your email address.
Giveaway will run 1 week, and will end on Wednesday December 12 at midnight. Winners will be contacted and will have 24 hours to respond.
Happy winning, baking AND EATING!
You can find Lehigh Valley Dairy Farms on Facebook: https://www.facebook.com/LehighValleyDairyFarm
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Disclosure: I was given cookie cutters and a gift card stipend to buy supplies to make cookies. As always, all opinions are my own.
