Hazelnut Crinkle Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 11-ounce jar chocolate-hazelnut spread
1/4 cup shortening
1-1/3 cups granulated sugar
1 teaspoon vanilla
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts (filberts)
Finely chopped hazelnuts (about 2 cups)
Sifted powdered sugar
1. In a medium mixing bowl stir together flour, baking powder, and salt; set aside.
2. In a large mixing bowl combine chocolate-hazelnut spread and shortening; beat with an electric mixer on medium to high speed until combined. Add granulated sugar; beat on medium speed until fluffy. Add vanilla and eggs; beat until combined.
3. Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined. Use a spoon to stir in the 1/2 cup chopped hazelnuts. Cover and chill at least 4 hours or until firm.
4. Shape dough into 1- or 1-1/2-inch balls. Roll the balls in finely chopped hazelnuts; 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.) Bake in a 375 degree F oven for 8 to 10 minutes or until surface is cracked and cookies are set. Transfer cookies to a wire rack; cool. Makes about 72 cookies.
Note: Hazelnut-chocolate spread may be found with the peanut butter or in the gourmet section of your supermarket.
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