Recipe - Hazelnut Crinkles

1 cup Chocolalehazelnut spread
One fourth cup Shortening
1 1/3 cup Granulated sugar
2 teaspoon Baking powder
One half teaspoon Salt
2 Eggs
1 teaspoon Vanilla
3 cup Allpurpose flour
1/3 cup Milk
One half cup Toasted hozelnuts
(filberts); finely chopped
1 Slightly beaten egg white
1 tablespoon Water
Finely chopped hazelnuts;
(filberts)
Sifted powdered sugar

1. BEAT chocolatehazelnut 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 One half 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 1inch 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 chocolatehazelnut 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