Hazelnut Crinkle Cookies Recipe

Hazelnut Crinkle Cookies Recipe photo by Taste of Home

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I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous—an enthusiastic thumbs-up!

This recipe is:

Diabetic Friendly

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Hazelnut Crinkle Cookies Recipe

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

Yield: 84 Servings

30 10 40

Ingredients

1 jar (13 ounces) Nutella
1/4 cup shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup 2% milk
2-1/2 cups chopped hazelnuts, toasted, divided
1/2 cup confectioners' sugar

Directions

In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm.
Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks. Yield: 7 dozen.

Nutritional Facts 1 cookie equals 82 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 27 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Hazelnut Crinkle Cookies in Country Woman Christmas Annual 2009, p68