Hazelnut Cappuccino Crinkles Food

HAZELNUT CAPPUCCINO CRINKLES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
• Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet.
• Bake about 9 minutes or until set. Immediately press candy piece into top of each cookie. Cool 1 minute; remove from cookie sheet to wire rack.

HAZELNUT CRINKLES

Steps:

• Preheat oven to 375°F.
• Mix flour, baking powder and salt in a medium-sized bowl; set aside.
• Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
• Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
• Chill dough 2 hours.
• Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
• Place 2" apart on a parchment-lined cookie sheet.
• Bake about 10 minutes then remove to cooling rack.
• If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!

HAZELNUT CAPPUCCINO

Steps:

• Add milk gradually to flavored coffee mix in mug, stirring until dissolved.
• Stir in hazelnut spread until well blended. Top with COOL WHIP.
• Serve immediately.

PEANUT BUTTER CANDY BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Press into pan.
• Bake 15 to 18 minutes or until edges are light golden brown.
• Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
• Spread evenly over base.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.