Hazelnut Kisses
A double dose of hazelnut flavor (from a chopped nut coating and a chocolate-hazelnut spread filling) elevate these semi-homemade sugar cookies.
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Hazelnut Kisses
Directions
- Preheat oven to 375 degrees 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.
- 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.
From the Test Kitchen
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 (Hazelnut Kisses)
- Per serving:
- 139 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 14 mg chol. ,
- 90 mg sodium ,
- 17 g carb. ,
- 0 g fiber ,
- 4 g sugar ,
- 2 g pro.