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A double dose of hazelnut flavor (from a chopped nut coating and a chocolate-hazelnut spread filling) elevate these semi-homemade sugar cookies.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a large bowl stir together the cookie dough and flour. Shape dough into 1 1/4-inch balls. In a small bowl whisk together egg and water. Place nuts in a shallow dish. Roll balls in egg mixture, then in nuts to coat. Place balls 2 inches apart on the prepared cookie sheets. Press your thumb into the center of each ball.

Instructions Checklist
  • Bake for 10 minutes or until golden. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer to a wire rack and let cool. Fill cookies with chocolate-hazelnut spread.

To Store:

Layer unfilled 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. Fill before serving.

Nutrition Facts

139 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 14 mg cholesterol; 90 mg sodium. 50 mg potassium; 17 g carbohydrates; 0 g fiber; 4 g sugar; 2 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;


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