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Hazelnut Crinkle Cookies

 Hazelnut Crinkle Cookies
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!
84 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 jar (13 ounces) Nutella
  • 1/4 cup shortening
  • 1-1/3 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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.

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Hazelnut Crinkle Cookies (continued)

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.