Recipe: Hazelnut Crinkles
Misc.ADVERTISEMENT
recipelink.com Chat Room Recipe Swap - 2000-12-01
From: Nancy,.SFO
Hazelnut Crinkles
Recipe by: Better Homes Christmas Cookies
1 cup chocolate-hazelnut spread
1/4 cup shortening
1 1/3 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
3 cups all-purpose flour
1/3 cup milk
1/2 cup toasted hazelnuts (filberts) -- finely chopped
1 slightly beaten egg white
1 tbsp water
finely chopped hazelnuts (filberts)
sifted powdered sugar
1. Beat chocolate-hazelnut spread and shortening in a large mixing bowl with an electric mixer on medium to high speed till combined. Add granulated sugar, baking powder, and salt; beat till 1 combined. Beat in eggs and vanilla till combined. Alternately add flour and milk, beating just till combined. Stir in the 1/2 cup chopped hazelnuts with a wooden spoon. Cover and chill for several hours or till firm.
2. Combine egg white and water. Shape dough into 1-inch balls. Dip in egg white mixture, roll in finely chopped hazelnuts, then roll in powdered sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)
3. Bake in a 375 degree oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool on wire racks.
NOTES : Look for the creamy chocolate-hazelnut spread in the gourmet food section alongside the peanut butter at your supermarket.
From: Nancy,.SFO
Hazelnut Crinkles
Recipe by: Better Homes Christmas Cookies
1 cup chocolate-hazelnut spread
1/4 cup shortening
1 1/3 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
3 cups all-purpose flour
1/3 cup milk
1/2 cup toasted hazelnuts (filberts) -- finely chopped
1 slightly beaten egg white
1 tbsp water
finely chopped hazelnuts (filberts)
sifted powdered sugar
1. Beat chocolate-hazelnut spread and shortening in a large mixing bowl with an electric mixer on medium to high speed till combined. Add granulated sugar, baking powder, and salt; beat till 1 combined. Beat in eggs and vanilla till combined. Alternately add flour and milk, beating just till combined. Stir in the 1/2 cup chopped hazelnuts with a wooden spoon. Cover and chill for several hours or till firm.
2. Combine egg white and water. Shape dough into 1-inch balls. Dip in egg white mixture, roll in finely chopped hazelnuts, then roll in powdered sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)
3. Bake in a 375 degree oven for 8 to 10 minutes or till surface is cracked and cookies are set. Cool on wire racks.
NOTES : Look for the creamy chocolate-hazelnut spread in the gourmet food section alongside the peanut butter at your supermarket.
MsgID: 312452
Shared by: Chat Room
In reply to: Recipe: Holiday Cookie Recipes (48) 2000-12-01
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Holiday Cookie Recipes (48) 2000-12-01
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (30)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!