Nutella Crackle Cookies

A chocolate-hazelnut cookie that, when baked, shows deep chocolate “cracks” in the white powdered sugar surface.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella (or any chocolate-hazelnut spread, including those that do not contain palm oil)
1/4 cup solid vegetable shortening
1-1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts
sifted confectioners’ sugar

• Grease baking sheets. 
• In a medium mixing bowl, stir together flour, baking powder and salt. 
• In a large mixing bowl, beat together Nutella and shortening until creamy. 
• Beat in sugar until combined, then beat in eggs and vanilla. 
• Stir in flour and milk alternately and mix until just combined. 
• Stir in 1/2 cup chopped toasted hazelnuts. 
• Cover and refrigerate several hours or until firm. 
• Pre-heat oven to 375 F. 
• Shape dough into walnut-sized balls
• Roll in finely chopped hazelnuts, then in confectioners’ sugar. 
• Place on prepared baking sheets 
• Bake for 8-10 minutes or until surface is cracked and cookies are set. 
• Cool for 2 minutes on the baking sheet then remove to a wire rack to cool completely.

Recipe: Christmas Cookies.Com