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Hazelnut Crinkle Cookies Recipe

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This recipe for Hazelnut Crinkle Cookies, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Wednesday, April 29, 2009


3 c. all-purpose flour
2 tsp. baking powder
tsp. salt
1 11 oz. jar chocolate-hazelnut spread
c. shortening
1 1/3 c. granulated sugar
1 tsp. vanilla
2 eggs
1/3 c. milk
2 c. finely chopped, toasted hazelnuts (about 2 cups)
Sifted powdered sugar

In a medium mixing bowl stir together flour, baking powder, salt and set aside. In a large mixing bowl combine chocolate-hazelnut spread and shortening; beat with an electric mixture on medium to high speed until combined. Add granulated sugar beating on medium speed until fluffy. Add vanilla and eggs; beat until combined.

Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined. Use a spoon to stir in the cup chopped hazelnuts. Cover and chill for several hours or until firm.

Shape dough into 1 inch or 1 inch balls. Roll the balls in finely chopped hazelnuts, then roll in powdered sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. The cookies will spread and crinkle as they bake. Bake at 375 for 8 to 10 minutes or until surface is cracked and cookies are set. Cool cookies on a wire rack. Makes about 6 dozen cookies.




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