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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The title says it all. The cookies will spread and crinkle as they bake. Ingredients:
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 (11 ounce) jar nutella |
1/4 cup shortening |
1 1/3 cups granulated sugar |
1 teaspoon vanilla extract |
2 eggs |
1/3 cup milk |
1/2 cup chopped toasted hazelnuts |
2 cups finely chopped hazelnuts, divided |
sifted confectioners' sugar |
Directions:
1. Stir together flour, baking powder and salt in a medium bowl; set aside.
2. Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined.
3. Add sugar; beat on medium speed until fluffy.
4. Add vanilla extract and eggs; beat just until combined.
5. Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined.
6. Use a spoon to stir in 1/2 cup chopped hazelnuts. Cover and chill for several hours or until firm.
7. Heat oven to 375 degrees F.
8. Shape the dough into 1- or 1 1/2-inch balls.
9. Roll the balls in finely chopped hazelnuts, then roll in confectioners' sugar.
10. Place the balls 2 inches apart on a lightly greased cookie sheet.
11. Bake for 8 to 10 minutes or until surface is cracked and cookies are set.
12. Cool cookies on a wire rack.
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