Two delicious cookie doughs combine to create striped and swirly patterns in this easy recipe. And who can resist the nutty sweetness of Nutella?
In a bowl, combine all of the ingredients and mix until well blended. Set aside.
Place the Nutella in a bowl; check to see if it has a honey-like consistency (this will depend on the ambient temperature). If needed, warm it in the microwave for 10-15 seconds to soften it up. Add in the remaining ingredients and mix until smooth. Set aside.
In a bowl, cream the butter with the sugars until light. Add the eggs and mix until smooth. In another bowl, sift together the flour, baking soda, salt, baking powder, and vanilla extract and stir into the creamed mixture. Divide the dough into 2 equal-sized balls.
Take 1 of the balls and blend in the amaretto mixture until incorporated. Take the other ball and do the same with the Nutella mixture. (If the Nutella dough is too dry, you can add 1-2 tablespoons milk.) Form each dough into a disk and freeze for 15-30 minutes.
Put each dough between 2 pieces of plastic wrap and roll out to ¼-inch-thick rectangles. (If the dough becomes too soft, it can be chilled in the freezer again.) Stack them up and roll into a log to make pinwheel cookies or cut the stacked up dough into 2 halves and stack them again; then cut into 2-inch-wide slabs to make striped cookies.
Wrap in waxed paper or plastic wrap. Tie the ends and freeze for a few hours or up to a month until ready to bake.
When ready to bake, preheat the oven to 350 degrees. Slice the rolls about ¼-inch-thick with a clean knife. Place in the oven and bake for 8-10 minutes. Remove from the oven and serve.