Chocolate-Hazelnut Crinkle Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 95 |
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Santa won't leave a crumb on the plate when you set out these rich and tender confections. The hazelnut flavor really shines through.Mary Ann Dell, Phoenixville, Pennsylvania Ingredients:
2/3 cup hazelnuts |
2 tablespoons sugar |
1/2 cup butter, softened |
1-1/2 cups packed brown sugar |
2 eggs |
6 ounces bittersweet chocolate, melted |
1/4 cup milk |
1 teaspoon vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
2 teaspoons baking powder |
3/4 teaspoon salt |
1 cup confectioners' sugar |
Directions:
1. In a food processor, process hazelnuts and sugar until ground; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, chocolate, milk and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the reserved hazelnut mixture. Refrigerate for 2 hours or until firm.
3. Shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets.
4. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Store in an airtight container. Yield: about 7-1/2 dozen.
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