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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 24 |
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This is a Chocolate Crinkle cookie made with Chocolate Hazelnut spread and toasted chopped hazelnuts. It is a STAR in my Christmas cookie line-up. Very flavorful! Time to make includes 2 hour chilling time. Ingredients:
3 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 (13 ounce) jar chocolate hazelnut spread (like nutella) |
1/4 cup shortening |
1 1/3 cups granulated sugar |
1 teaspoon vanilla |
2 eggs |
1/3 cup milk |
1/2 cup hazelnuts, toasted and finely chopped |
powdered sugar |
Directions:
1. Preheat oven to 375°F.
2. Mix flour, baking powder and salt in a medium-sized bowl; set aside.
3. Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
4. Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
5. Chill dough 2 hours.
6. Remove dough from refrigerator and roll into 1 balls, roll in chopped hazelnuts, then powdered sugar.
7. Place 2 apart on a parchment-lined cookie sheet.
8. Bake about 10 minutes then remove to cooling rack.
9. If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!
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