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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  • Makes: 24 servings
  • Makes: 24 cookies
  • Prep: 20 mins
  • Bake: 10 mins 375°F per batch

Hazelnut Kisses

Directions

  1. 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.
  2. 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.

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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.
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