Stuffed Hazelnut Cookies

Ingredients

• 0.5 cup nutella with cocoa
• 0.5 cup powdered sugar 
• 0.3 cup hazelnuts chopped (filberts)
• 1 cup granulated sugar 
• 0.5 cup nutella with cocoa
• 0.5 cup butter softened
• 1  eggs 
• 1.5 cups flour all-purpose
• 0.8 teaspoon baking soda 
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 1 serving granulated sugar 
• 1 cup chocolate chips dark
• 2 teaspoons shortening 
• 6 teaspoons hazelnuts finely chopped

Equipment

• bowl
• baking sheet
• oven
• wire rack
• hand mixer
• microwave

Directions

1. Heat oven to 375°F. In small bowl, mix 1/2 cup hazelnut spread, the powdered sugar and 1/4 cup chopped hazelnuts. Shape into 24 (1-inch balls).
2. In large bowl, beat 1 cup granulated sugar, 1/2 cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
3. Divide dough into 24 (1 1/2-inch) balls. Flatten each ball into 2 1/2-inch circle. Shape 1 cookie dough circle around 1 hazelnut ball, covering completely. Repeat with remaining dough and hazelnut balls. On ungreased cookie sheet, place filled dough circles about 3 inches apart.
4. Bake 9 to 10 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.
5. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.
6. Drizzle over cooled cookies; sprinkle each with 1/4 teaspoon finely chopped hazelnuts.
7. Let cookies stand until glaze sets.