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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

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
bake:
10 mins
total:
30 mins
Servings:
24
Yield:
24 cookies
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 7g; cholesterol 14mg; saturated fat 1g; carbohydrates 17g; mono fat 4g; poly fat 1g; sugars 4g; protein 2g; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; sodium 90mg; potassium 50mg; calcium 20.2mg; iron 0.5mg.
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