northwest hazelnut crinkle cookies
(1 rating)
If you plan to make ahead the cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days.
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(1 rating)
yield
serving(s)
prep time
8 Hr 15 Min
cook time
15 Min
method
Bake
Ingredients For northwest hazelnut crinkle cookies
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3 call-purpose flour
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2 tspbaking powder
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1/2 tspsalt
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1 cnutella
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4 Tbspbutter, at room temperature
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1 1/3 cgranulated sugar
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2eggs, at room temperature
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1 tspvanilla extract
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1 tspinstant coffee
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1/3 cmilk
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2 chazelnuts, toasted and finely chopped
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1 cpowdered sugar
How To Make northwest hazelnut crinkle cookies
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1Combine the dry ingredients : flour, baking powder, and salt in a bowl and set aside.
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2In another bowl, beat the Nutella, butter, and granulated sugar for about 2 minutes with an electric beater. Add the eggs, vanilla, coffee and mix until incorporated.
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3Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition.
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4Fold in ½ cup of the chopped hazelnuts. Refrigerate the dough until firm, at least 2-4 hours. 8 hours worked best for me.
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5Preheat oven to 160 C (320 f). Line your baking trays with baking paper.
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6Place the remaining hazelnuts and the powdered sugar in two separate bowls. Take about a tablespoon of the mixture and roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar.
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7Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a little soft, about 13-15 minutes.
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8Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature. Just before serving, to jazz them up, drizzle with some melted Nutella.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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