CRINK CRINKLES
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts, divided
Sifted confectioners sugar
Stir together flour, baking powder and salt in a medium bowl; set aside.
Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined. Add sugar; beat on medium speed until fluffy. Add vanilla extract and eggs; beat just until combined.
Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined. Use a spoon to stir in 1/2 cup chopped hazelnuts. Cover and chill for several hours or until firm.
Heat oven to 375 degrees F.
Shape the dough into 1- or 1 1/2-inch balls. Roll the balls in finely chopped hazelnuts, then roll in confectioners sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)
Bake for 8 to 10 minutes or until surface is cracked and cookies are set. Cool cookies on a wire rack.
Makes about 6 dozen.
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