Hazelnut Crinkles


3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (13 ounce) jar chocolate hazelnut spread (like Nutella)
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla
2 eggs
1/3 cup milk
1/2 cup hazelnuts, toasted and finely chopped
powdered sugar


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!