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3
cups all-purpose flour
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2
teaspoons baking powder
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1/2
teaspoon salt
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1
11 ounce jar chocolate-hazelnut spread
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1/4
cup shortening
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1 1/3
cups granulated sugar
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1
teaspoon vanilla
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2
eggs
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1/3
cup milk
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1/2
cup chopped, toasted hazelnuts (filberts)
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Finely chopped hazelnuts (about 2 cups)
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Sifted powdered sugar
1. In a medium mixing bowl stir together flour, baking powder, and salt; set aside.
2. In a large mixing bowl combine chocolate-hazelnut spread and shortening; beat with an electric mixer on medium to high speed until combined. Add granulated sugar; beat on medium speed until fluffy. Add vanilla and eggs; beat until combined.
3. Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined. Use a spoon to stir in the 1/2 cup chopped hazelnuts. Cover and chill at least 4 hours or until firm.
4. Shape dough into 1- or 1-1/2-inch balls. Roll the balls in finely chopped hazelnuts; roll in powdered sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.) 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. Makes about 72 cookies.
- Note Hazelnut-chocolate spread may be found with the peanut butter or in the gourmet section of your supermarket.
- Calories 92,
- Protein (gm) 1,
- Carbohydrate (gm) 11,
- Fat, total (gm) 5,
- Cholesterol (mg) 6,
- Saturated fat (gm) 1,
- Sodium (mg) 30,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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