After my peanutbutter cookies from last time, someone jokingly ask for nutella cookies next. And since I was watching the finalle of Crime Scene Kitchen S3 at the time, I got inspried to use cookies as decorations.
So, here we have.

Just like with my birthday cupcakes I made cupcakes I used a regular cake recipie but this time I grated some lemon peel with it to give it a nice cut trough flavour.
Here is the link to that recipy. remember to put in the peel while you mix the abtter.
https://www.furaffinity.net/view/60604178/

Then, the merinque. I love to make this when I have eggwhites left. I just mix the whites with some powdered sugar, which i don't really have a recipie for. Just remember to take it slow and easy. And instead of drying this in the oven I torches it with a blowtorch.

At last, the nutella swirl cookies. If you ever made Cinnamon rolls then you will notice a simular technic.

Ingredients.
225 grams unsalted butter
150 grams caster sugar
8 grams vanilla sugar
1 egg yolk
280 grams flour
Pinch of salt
± 8 tablespoons Nutella

Making
Start by making the dough. Place the butter, brown sugar, and vanilla sugar in a bowl and mix until creamy. Then add the egg yolk and mix until fully incorporated. You can add the flour and salt at the same time, and knead until a smooth cookie dough forms.
Divide the dough into two pieces; it's easier to make two rolls than one long one. Roll out the dough into a slab approximately 35x28 cm (14x11 inch) and 2-3 mm thick (trim if necessary to create a straight sheet). Place this on a piece of cling film. This will make rolling it up much easier later. You can also roll out the entire dough thicker (5 mm) to the same size, which will result in larger cookies. I personally enjoyed making smaller cookies; the final result with this size is about 5 cm in diameter.
Spread the Nutella evenly over the dough, leaving the edge of one of the long sides exposed. Roll the dough up starting from the long side that has been spread. You can carefully roll up the beginning of the dough by hand, then use the cling film. You'll see it's very easy.
Once the dough is fully rolled, fold the cling film tightly around it. Roll the dough back and forth a few more times on your work surface to seal the seams. Refrigerate the dough roll for at least an hour. Repeat with the second piece of dough.
Remove the cling film and cut the dough rolls into slices about 1 cm thick. Place them on a baking sheet lined with parchment paper.
Bake the cookies for 12-14 minutes at 180°C (top and bottom heat).

Enjoy.