Hazelnut Crinkle Cookies
INGREDIENTS
  • Servings: 72
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 11-ounce jar chocolate-hazelnut spread
  • 1/4 cup shortening
  • 1-1/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/3 cup milk
  • 1/2 cup chopped, toasted hazelnuts (filberts)
  • Finely chopped hazelnuts (about 2 cups)
  • Sifted powdered sugar
DIRECTIONS
  1. Directions
  2. 1. In a medium mixing bowl stir together flour, baking powder, and salt; set aside.
  3. 2. In a large mixing bowl combine chocolate-hazelnut spread and shortening; beat with an electric mixer on medium to high speed until combined.
  4. Add granulated sugar; beat on medium speed until fluffy.
  5. Add vanilla and eggs; beat until combined.
  6. 3. Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined.
  7. Use a spoon to stir in the 1/2 cup chopped hazelnuts.
  8. Cover and chill at least 4 hours or until firm.
  9. 4. Shape dough into 1- or 1-1/2-inch balls. Roll the balls in finely chopped hazelnuts; roll in powdered sugar.
  10. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)
  11. Bake in a 375 degree F oven for 8 to 10 minutes or until surface is cracked and cookies are set. Transfer cookies to a wire rack; cool.
  12. Makes about 72 cookies.
  13. Note: Hazelnut-chocolate spread may be found with the peanut butter or in the gourmet section of your supermarket.