Hazelnut Chewies Food

HAZELNUT CHEWIES

Hazelnut Chewies image

This was published in Cook's Country 2008 Dec issue, and this recipe was one of the winners of their annual holiday cookie contest. Submitted by Jennifer Parks from Tucson Ariz, this recipe promises to out shine your cookie platter this holiday season. The recipe is a combination of Nutella spread and actual hazelnuts.

Provided by Marz7215

Categories Dessert

Time 2h8m

Yield 54 cookies, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups nutella, spread
4 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 large eggs
1/3 cup milk
1 1/2 cups hazelnuts, toasted and chopped fine
1 cup confectioners' sugar

Steps:

Adjust oven racks to upper middle and lower middle positions and preheat oven to 375°F.
Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in a bowl. Set aside.
With electric mixer on medium high speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso powder and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup of hazelnuts and refrigerate dough until firm about 1 hour.
Place remaining hazelnuts in a bowl. Add confectioners' sugar to another bowl. One at a time roll dough into 1 inch balls, roll in hazelnuts, then roll in confectioners' sugar. Place balls 2 inches apart on prepared baking sheets.
Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, and transfer to wire rack and cool completely.

Nutrition Facts : Calories 563.7, Fat 24.6, SaturatedFat 5.3, Cholesterol 46.4, Sodium 186.4, Carbohydrate 78.7, Fiber 4.2, Sugar 49.8, Protein 8.8

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 24 sandwich cookies

Number Of Ingredients 13

Ingredients

1 cup sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
3/4 cup Jif® Extra Crunchy Peanut Butter
2 large eggs
2 tbsps. milk
1 tsp. vanilla extract
1 1/2 cups quick rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1 cup sweetened coconut flakes
1 tsp. baking powder
1 tsp. baking soda
1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread

Steps:

HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

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