Chocolate-Hazelnut Crinkle Cookies

Name: Chocolate-Hazelnut Crinkle Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 7-1/2 dozen.
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

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

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.

Nutrition Facts

1 each: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 37mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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