Hazelnut Crinkles

This is a Chocolate Crinkle cookie made with Chocolate Hazelnut spread and toasted chopped hazelnuts. It is a STAR in my Christmas cookie line-up. Very flavorful! Time to make includes 2 hour chilling time.

• Ready In: 4 hrs 40 mins
• Serves: 24

Ingredients

• 3  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 (13 ounce) jar  chocolate hazelnut spread (like Nutella)
• 1⁄4 cup shortening
• 1 1⁄3 cups granulated sugar
• 1  teaspoon vanilla
• 2  eggs
• 1⁄3 cup milk
• 1⁄2 cup hazelnuts, toasted and finely chopped
•  powdered sugar

Directions

1. Preheat oven to 375°F.
2. Mix flour, baking powder and salt in a medium-sized bowl; set aside.
3. Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
4. Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
5. Chill dough 2 hours.
6. Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
7. Place 2" apart on a parchment-lined cookie sheet.
8. Bake about 10 minutes then remove to cooling rack.
9. If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!