Hazelnut Crinkle Cookies

Ingredients

• 2 teaspoons double-acting baking powder 
• 13 ounce chocolate-hazelnut spread 
• 2 large eggs 
• 3 cups flour all-purpose
• 0.5 cup hazelnuts chopped
• 2 cups hazelnuts finely chopped
• 0.3 cup milk 
• 72 servings powdered sugar sifted
• 0.5 teaspoon salt 
• 0.3 cup shortening 
• 1.3 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• baking sheet
• oven
• hand mixer

Directions

1. Bake 1/2 cup chopped hazelnuts in a shallow pan at 350 for 5 to 10 minutes or until toasted. Set aside.
2. Beat chocolate-hazelnut spread and shortening at medium speed with an electric mixer until blended. Gradually add sugar, beating well.
3. Add eggs and vanilla; beat until blended.
4. Combine flour, baking powder, and salt; add to chocolate-hazelnut mixture alternately with milk, beginning and ending with flour mixture. Stir in toasted hazelnuts.
5. Shape dough into 1-inch balls; roll in finely chopped hazelnuts, and then in powdered sugar.
6. Place 2 inches apart on lightly greased baking sheets.
7. Bake at 375 for 8 to 10 minutes or until set.
8. Remove to wire racks to cool.