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Hazelnut Crinkle Cookies Recipe

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This recipe for Hazelnut Crinkle Cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cookies:
1/2 cup chopped hazelnuts, roasted at 350º for 5-10 minutes
1 (13oz) jar chocolate hazelnut spread (such as Nutella)
1/4 cup butter, softened
1 ⅓ cups sugar
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk

For the coating:
2 cups finely chopped hazelnuts
About 1 cup confectioners sugar, sifted
Directions:
Directions:
Preheat oven to 375º. Line baking sheets with parchment paper. -Whisk together the flour baking powder, and salt. Set aside. -Using an electric mixer, on medium speed, beat the chocolate-hazelnut spread, with the butter, until thoroughly combined.
-Gradually add the sugar, mixing well. -Add the eggs and vanilla, beat until well blended. -Add the flour in three portions alternating with two portions of the milk. Mix until just combined. -Stir in toasted hazelnuts. TO PORTION AND COAT THE COOKIES: Using about 1 Tbsp of dough, form into 1 inch balls. Roll each ball in finely chopped hazelnuts and then in the confectioners sugar. Place on cookie sheets about 2 inches apart. Bake one pan at a time, 8-10 minutes or until cookies are set. Place the pan on wire racks to allow cookies to cool completely. NOTES: If your kitchen is warm or the dough doesn’t shape well, try chilling dough for 15-30 minutes. Recipe adapted from Southern Living. Makes about 6 dozen.
Number Of Servings:
Number Of Servings:
Yields: 6 dozen

 

 

 

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