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Christmas: Hazelnut Crinkle Cookies

Source of Recipe


From "Southern Living: 50 Favorite Cookie Recipes"



List of Ingredients



• 1¼ cups finely chopped hazelnuts *
  
• 1 (13-ounce) jar chocolate-hazelnut spread (such as Nutella)
  
• ¼ cup shortening
  
• 1-1/3 cups sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 3 cups all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• 1/3 cup milk
  
• Sifted powdered sugar
  






Instructions



1. Bake hazelnuts in a shallow pan at 350° for 4 to 5 minutes, or until toasted.
   
   
2. Beat chocolate-hazelnut spread and shortening at medium speed with an electric mixer until blended. Gradually add 1-1/3 cups sugar, beating well. Add eggs and vanilla; beat until blended. Combine flour, baking powder, and salt; add to chocolate-hazelnut mixture, alternately with milk, beginning and ending with flour mixture. Stir in toasted hazelnuts.
   
   
3. Shape dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart on lightly greased baking sheets.
   Bake at 375° for 8 to 10 minutes, or until set. Remove to wire racks to cool.
   
   Makes 7 dozen.
   
   






Final Comments


* Look for chopped hazelnuts on the baking aisle with the nuts. They come in a 2.25-ounce package. If you're unable to find chopped hazelnuts, use whole nuts. Bake at 350° for 10 minutes, or until skins pop. Rub nuts with a dishtowel until skins come off.