Hazelnut crinkles

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

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