Yield: 72 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chocolale-hazelnut spread |
| ¼ cup | Shortening |
| 1⅓ cup | Granulated sugar |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 3 cups | All-purpose flour |
| ⅓ cup | Milk |
| ½ cup | Toasted hozelnuts (filberts); finely chopped |
| 1 \N | Slightly beaten egg white |
| 1 tablespoon | Water |
| \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