Wishing you a very happy holiday season and a healthy, prosperous 2015. Enjoy!!
Hazelnut Chewies, Makes about 3 1/2 dozen cookiesNutella is a chocolate-hazelnut spread that can be found near the peanut butter in most grocery stores; you will need one 13-ounce jar for this recipe. These cookies can be stored in an airtight container at room temperature for 3 days.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups Nutella spread
- 4 tablespoons unsalted butter, softened
- 1 1/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2 large eggs
- 1/3 cup milk
- 1 1/2 cups hazelnuts, toasted and chopped fine
- 1 cup confectioners' sugar
InstructionsAdjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in ½ cup hazelnuts and refrigerate dough until firm, about 1 hour.
Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough.