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Hazelnut Crinkle Cookies

I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous—an enthusiastic thumbs-up! —Janel Andrews, Jerome, Idaho
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    7 dozen

Ingredients

  • 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

Directions

  • 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 Facts
1 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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