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Hazelnut Crinkle Cookies

Hazelnut Crinkle Cookies

Southern Living NOVEMBER 1998

  • Yield: Makes 6 dozen


  • 1/2 cup chopped hazelnuts
  • 1 (13-ounce) jar chocolate-hazelnut spread
  • 1/4 cup shortening
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 2 cups finely chopped hazelnuts
  • Sifted powdered sugar


Bake 1/2 cup chopped hazelnuts in a shallow pan at 350° for 5 to 10 minutes or until toasted. Set aside.

Beat chocolate-hazelnut spread and shortening at medium speed with an electric mixer until blended. Gradually add sugar, beating well. Add eggs and vanilla; beat until blended.

Combine flour, baking powder, and salt; add to chocolate-hazelnut mixture alternately with milk, beginning and ending with flour mixture. Stir in toasted hazelnuts.

Shape dough into 1-inch balls; roll in finely chopped hazelnuts, and then in powdered sugar. Place 2 inches apart on lightly greased baking sheets.

Bake at 375° for 8 to 10 minutes or until set. Remove to wire racks to cool.


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Hazelnut Crinkle Cookies recipe