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Hazelnut Crinkles




Source of Recipe


Internet


List of Ingredients




1 cup chocolate-hazelnut spread
1/4 cup shortening
1 1/3 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
3 cups all-purpose flour
1/3 cup milk
1/2 cup toasted hazelnuts (filberts) -- finely chopped
1 slightly beaten egg white
1 tbsp water
finely chopped hazelnuts (filberts)
sifted powdered sugar


Recipe



1. Beat chocolate-hazelnut spread and shortening in a large mixing bowl with an electric mixer on medium to high speed till combined. Add granulated sugar, baking powder, and salt; beat till 1 combined. Beat in eggs and vanilla till combined. Alternately add flour and milk, beating just till combined. Stir in the 1/2 cup chopped hazelnuts with a wooden spoon. Cover and chill for several hours or till firm.

2. Combine egg white and water. Shape dough into 1-inch balls. Dip in egg white mixture, roll in finely chopped hazelnuts, then roll in powdered sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)

3. Bake in a 375 degree oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool on wire racks.

NOTES : Look for the creamy chocolate-hazelnut spread in the gourmet food section alongside the peanut butter at your supermarket.