Yield: 72 Servings
|1 cup||Chocolale-hazelnut spread|
|1⅓ cup||Granulated sugar|
|2 teaspoons||Baking powder|
|3 cups||All-purpose flour|
|½ cup||Toasted hozelnuts (filberts); finely chopped|
|1 \N||Slightly beaten egg white|
|\N \N||Finely chopped hazelnuts; (filberts)|
|\N \N||Sifted powdered sugar|
1. BEAT chocolate-hazelnut spread and shortening in a large mixing bowl with an electric mixer on medium to high speed till combined. Add granulated sugar, baking powder, and salt; beat till 1 combined. Beat in eggs and vanilla till combined. Alternately add flour and milk, beating just till combined. Stir in the ½ cup chopped hazelnuts with a wooden spoon. Cover and chill for several hours or till firm.
2. COMBlNE egg white and water. Shape dough into 1-inch balls. Dip in egg white mixture, roll 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.) 3. BAKE in a 375 degree oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool on wire racks.
NOTES : Look for the creamy chocolate-hazelnut spread in the gourmet food section alongside the peanut butter at your supermarket.
Recipe by: Better Homes Christmas Cookies Posted to TNT Recipes Digest, Vol 01, Nr 929 by Marie Smith <craftee@...> on Jan 11, 1998