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We bought a huge jar of Nutella and promptly forgot about it once it got shoved to the back of the pantry.  It was a happy day when I came across it again.  We made these cookies to share with a dinner guest and they were a hit.  Enjoy with a layer of creamy peanut butter if you’d like or filled entirely with chocolaty Nutella.



1 1/4 cup flour
1/4 packed brown sugar
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup raw almonds, crushed or chopped (if you only have whole, put them in a zip top baggie and take out your frustrations on them with a rolling pin)
1/4 cup Nutella
1/4 cup creamy peanut butter, optional


Preheat the oven to 350F.  Cream together the sugar, butter, egg, vanilla and salt.  Slowly add in the flour until combined.  Add in the crushed almonds.  Roll into balls and place in a mini muffin pan.  Poke a hole in the center.  Bake for about 7 to 10 minutes until slightly golden.  Allow cookies to cool and fill with peanut butter (optional) and/or Nutella.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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