Hazelnut Crinkle Cookies

By staceycohentisch

Ingredients

• 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 finely chopped hazelnuts (about 2 cups)
• Sifted powdered sugar

Details

Servings 6

Preparation

Step 1

Stir together flour, baking powder, and salt in a medium bowl; set aside.

Combine chocolate-hazelnut spread and shortening in a large mixing bowl; beat with an electric mixer on medium to high speed till combined. Add granulated sugar, beat on medium speed till fluffy. Add vanilla and eggs; beat just till combined.

Alternately add flour mixture and milk to creamed mixture, beating on medium speed just till combined. Use a spoon to stir in the 1/2 cup chopped hazelnuts. Cover and chill for several hours or till firm.

Preheat oven to 375 degree. Shape the dough into 1 or 1 1/2 inch balls. Roll the balls 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.) Bake in the preheated oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool cookies on a wire rack.