Hazelnut Crinkle Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
- 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
- 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.
Nutrition Facts1 each: 82 calories, 4g fat (1g saturated fat), 5mg cholesterol, 27mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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Feb 23, 2016
Made these last night. Made sure the dough was chilled well, and they baked up super nice, just like the photo. Rather than using vanilla extract used 1 teaspoon of "hazelnut extract" to pump up the nut flavor. Also after baking I sprinkled with additional powered sugar for my sweet tooth! Cookies have a slight crunch and soft center. This recipe makes lots of cookies so I got to share "bakers dozen" with 4 other families.
Feb 16, 2016
This recipe makes a really good chocolate cookie. It didn't have much hazelnut flavor in my opinion, which makes me not want to use a whole jar of nutella.
Feb 14, 2011
A new family favourite. Worth the extra labour.