Chocolate-Hazelnut Crinkle Cookies

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.