| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cookies, Picture | 72 | Servings | |
INGREDIENTS
| 1 | c | Chocolale-hazelnut spread |
| 1/4 | c | Shortening |
| 1 1/3 | c | Granulated sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 3 | c | All-purpose flour |
| 1/3 | c | Milk |
| 1/2 | c | Toasted hozelnuts (filberts); finely chopped |
| 1 | Slightly beaten egg white | |
| 1 | tb | Water |
| Finely chopped hazelnuts; (filberts) | ||
| Sifted powdered sugar |
INSTRUCTIONS
1. BEAT chocolate-hazelnut spread and shortening in a large mixing bowl with an electric mixer on medium to high speed till combined. Add granulated sugar, baking powder, and salt; beat till 1 combined. Beat in eggs and vanilla till combined. Alternately add flour and milk, beating just till combined. Stir in the 1/2 cup chopped hazelnuts with a wooden spoon. Cover and chill for several hours or till firm. 2. COMBlNE egg white and water. Shape dough into 1-inch balls. Dip in egg white mixture, roll 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.) 3. BAKE in a 375 degree oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool on wire racks. NOTES : Look for the creamy chocolate-hazelnut spread in the gourmet food section alongside the peanut butter at your supermarket. Recipe by: Better Homes Christmas Cookies Posted to TNT Recipes Digest, Vol 01, Nr 929 by Marie Smith <craftee@sprynet.com> on Jan 11, 1998
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