Hazelnut Crinkle Cookies

Hazelnut Crinkle Cookies

I was recently inspired by Mary’s recipe at one of my favorite blogs, alpineberry, to search my local stores for Nutella. For those of you unfamiliar, Nutella is a chocolate-hazelnut spread. I didn’t expect to find it, but there it was – way up on a top shelf. Not able to wait to bake with it, I opened up the jar and ate it in its purest (and some might say, best) form – with a spoon. I can safely say that I was sold on its goodness within seconds. Since then, Quinn and I have enjoyed its splendor paired with chocolate graham crackers.

Today, I decided it was high time that I put my newest discovery into some cookies. A question for the Nutella folks: why are there no recipes on your site? I searched through several recipes, and decided on this one from Southern Living 1998 Annual Recipes. I decided to half the recipe for two reasons. A. I don’t need six dozen cookies. 2. I only had half a jar of Nutella left. What can I say? It’s good eats. What follows is the full recipe.

First, toast 1/2 cup of chopped hazelnuts in a shallow pan in a 350 degree oven for about 5 minutes. Next, beat together a 13 ounce jar of Nutella and 1/4 cup of shortening. A bit of a confession here. When I was halfing the recipe, I failed to half the amount of shortening. I will have to make them with the correct amount to make a definitive statement, but my mistake tasted pretty darn good. When this is blended, gradually add 1 & 1/3 cups of sugar. Then add 2 large eggs and 1 teaspoon of vanilla extract.

In a separate bowl, combine 3 cups of AP flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Add this slowly to the Nutella mixture, alternating with 1/3 cup of milk. Begin and end with the flour mixture. Then, stir in the toasted hazelnuts.

At this point, I put the dough in the refrigerator for about 15 minutes to make it a bit easier to work with. Shape the dough into 1-inch diameter balls. Roll each in finely chopped hazelnuts (about 2 cups for all the cookies) and then roll in sifted confectioner’s sugar. The cookies should be placed about 2 inches apart on greased/sprayed cookie sheets. Bake for about 8 to 10 minutes in a 375 degree oven. Cool on wire racks.

I think I might have just found a new favorite cookie. These are at least in my top ten. The Nutella flavor is definitely predominant. Somehow, though, they aren’t overly sweet. They are certainly not for those who don’t like nuts. Quinn says it’s like eating chewy, crunchy Nutella.

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12 Comments

  1. ziggi August 26, 2006 Reply

    Mmmmm, Nutella. It’s so bad in such a good way. In Aus it’s advertised as a good breakfast option as apparently it’s low GI (when spread on bread) releasing energy over time (i.e. good for kids concentration). Sounds like a good enough reason to me!

    When I was backpacking in Europe, I would carry a large jar of Nutella with me and buy bread locally. Sometimes even without the bread, it became a handy quick snack/meal option when on the road.

    I’ve also baked with Nutella often – take a look at these buns.

  2. Abby August 26, 2006 Reply

    I’ve never even put a teaspoon of Nutella in my mouth, but after seeing a couple of others’ blogs about it I might have to try it!

  3. peabody August 27, 2006 Reply

    I love Nutella. I was so excited when they started carrying it most places in the states.
    These sound fantastic, can’t wait to try them out.

  4. Ellie August 27, 2006 Reply

    I love the idea of a crunchy, chewy nutella! Those cookies look cute as well as tasty :)

  5. cakebaker_cakemaker August 27, 2006 Reply

    I have used nutella in my chocolate/hazelnut cups. This recipe was one of Pattybakes which she shared with me.

  6. cakebaker_cakemaker August 27, 2006 Reply

    Oops!!forget to ask previously what type of shortening did you use. Please don’t say white vegetable shoertening because I can’t get it here, maybe butter would be okay?

  7. connie August 27, 2006 Reply

    i used to have nutella all the time growing up, try it on crepes with a little ice cream and seasonal fruit. thanks for bringing back wonderful memories with your beautiful cookies!

  8. jennifer August 27, 2006 Reply

    Sorry, cakebaker, but that’s exactly what it was. I’m sure butter would be fine. Shortening helps cookies hold their shape better, but otherwise their almost the same. Butter has more water content, and obviously more flavor!

    Thanks, everybody, for the compliments!

  9. cakebaker_cakemaker August 27, 2006 Reply

    I have some nutella and hazelnuts so I’ll give it a go, thanks

  10. Mary August 28, 2006 Reply

    I’m glad you found some Nutella. Those cookies looks great! I like the hazelnut coating.

    Even though I’ve been baking with Nutella, I finally tried spreading some on a slice of challah for breakfast with my coffee. Delicious but definitely more dessert than breakfast.

  11. Nan August 29, 2006 Reply

    Great cookies! I had heard of Nutella; but, I had never tasted it. Good stuff! I’m lucky to have a sister who bakes!

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