Chocolate-Hazelnut Drops

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  • Makes: 60 servings
  • Serving Size: 1 cookie
  • Makes: about 60 cookies
  • Prep: 30 mins
  • Bake: 8 mins to 10 mins 350°F per batch
  • Stand: 10 mins plus 20 minutes

Chocolate-Hazelnut Drops

Directions

  1. In a medium saucepan combine chocolates and butter. Heat and stir over low heat until melted and smooth. Remove from heat. Let cool for 10 minutes. In a small bowl stir together flour, cinnamon, baking powder, and salt; set aside.
  2. In a large mixing bowl combine sugars, eggs, and the 2 teaspoons hazelnut liqueur. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate mixture. Add flour mixture to chocolate mixture; beat until combined. Stir in the 1/3 cup hazelnuts. Cover dough and let stand for 20 minutes (dough will thicken as it stands).
  3. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes or just until tops are set. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool.
  4. In a small bowl stir together the powdered sugar and the 2 tablespoons hazelnut liqueur. Stir in additional liqueur, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle evenly with the 2 tablespoons hazelnuts. Let stand until set.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze uniced cookies for up to 3 months; thaw and drizzle with icing.

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Nutrition Facts (Chocolate-Hazelnut Drops)

  • Per serving:
  • 88 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 17 mg chol. ,
  • 31 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 9 g sugar ,
  • 1 g pro.

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