Thursday, December 1, 2011

Hazelnut Crinkle Cookies

3 c. all-purpose Flour
2 t. Baking powder
½ t. Salt
1 – 11oz jar Nutella
¼ c. Shortening
1 1/3 c. Sugar
1 t. Vanilla
2 large Eggs
1/3 c. Milk
½ c. Hazelnuts, toasted/chopped
2 c. Hazelnuts, toasted/finely chopped
3 T. Powdered Sugar

1. In a medium bowl stir together flour, baking powder and salt; set aside.

2. In a large mixing bowl combine Nutella and shortening; beat with electric mixer on med/med-high speed until combined. Add Sugar; beat 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 ½ cup chopped hazelnuts. Cover and chill at least 4 hours until firm.

4. Shape dough into 1- or 2-inch balls. Roll in finely chopped hazelnuts; Roll in powdered sugar. Place balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.) Bake in 375 degree oven for 8 to 10 min or until surface is cracked and cookies are set. Transfer cookies to a wire rack; cool. Makes about 72 cookies.

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