I got a little obsessed this Christmas with cookies. I’m usually more of a candy and pie person, but for some reason, I kept finding these different recipes that just yelled out for me to make them. When we were in Italy, I came to love Nutella anything. I would have eaten liver or seaweed if it was dipped in Nutella. This was the first recipe that I had seen for Nutella cookies, so here it is; my new favorite cookie.
1 jar (13 oz) Nutella
1/4 cup shortening
1 1/3 cups granulated sugar
2 eggs
1 teas vanilla
3 cups flour
2 teas baking powder
1/2 teas salt
1/3 cup milk
2 1/2 cups hazelnuts, toasted, divided
1/2 cup powdered sugar
In a large bowl, cream the Nutella, shortening and granulated sugar until light and fluffy. About 4 minutes. Beat in the 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 at least 30 min or until firm.
Finely chop remaining hazelnuts. Place hazelnuts and powdered sugar in a bowl and stir to combine. Roll dough into 1″ balls and roll ion powdered sugar-nut mixture. Place 1″ apart on ungreased cookie sheets. Bake at 375 for 10-12 min or until set and surface is cracked. Cool for 1 min before removing from pan.
Yield: 6-7 dozen
Chocolate Castles as wel 