Hazelnut Crinkle Cookies
- In a medium mixing bowl stir together flour, baking powder, and salt; set aside.
- In a large mixing bowl beat chocolate-hazelnut spread and shortening with an electric mixer on medium to high speed until combined. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined.
- Alternately add flour mixture and milk to beaten mixture, beating on medium speed just until combined. Using a wooden spoon, stir in the 1/2 cup hazelnuts. Cover; chill for at least 3 hours or until firm.
- Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place the 2 cups hazelnuts on a sheet of parchment or waxed paper. Roll the balls in hazelnuts, gently pressing nuts into dough. Place powdered sugar in a shallow dish; roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until surface is cracked and cookies are set. Transfer cookies to wire racks; cool.
From the Test Kitchen
Hazelnut-chocolate spread may be found with the peanut butter or in the gourmet section of your supermarket.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Hazelnut Crinkle Cookies)
- Per serving:
- 92 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 6 mg chol. ,
- 30 mg sodium ,
- 11 g carb. ,
- 1 g pro.