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Chocolate-Hazelnut Crinkle Cookies Recipe

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

This recipe is:

Diabetic Friendly

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Chocolate-Hazelnut Crinkle Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch

Yield: 95 Servings

30 10 40

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 all-purpose flour
2 tablespoons baking cocoa
2 teaspoons baking powder
3/4 teaspoon salt
1 cup confectioners' sugar

Directions

In a food processor, process hazelnuts and sugar until ground; set aside.
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.
Shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets.
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.

Nutritional Facts 1 cookie equals 59 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 37 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Chocolate-Hazelnut Crinkle Cookies in Taste of Home Christmas Annual Annual 2009, p139