Hazelnut Crinkle Cookies

• 1/2 cup chopped hazelnuts
• 1 (13-ounce) jar chocolate-hazelnut spread
• 1/4 cup shortening
• 1 1/3 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup milk
• 2 cups finely chopped hazelnuts
• Sifted powdered sugar

1. Bake 1/2 cup chopped hazelnuts in a shallow pan at 350u0b0 for 5 to 10 minutes or until toasted. Set aside.
2. Beat chocolate-hazelnut spread and shortening at medium speed with an electric mixer until blended. Gradually add sugar, beating well. Add eggs and vanilla; beat until blended.
3. Combine flour, baking powder, and salt; add to chocolate-hazelnut mixture alternately with milk, beginning and ending with flour mixture. Stir in toasted hazelnuts.
4. Shape dough into 1-inch balls; roll in finely chopped hazelnuts, and then in powdered sugar. Place 2 inches apart on lightly greased baking sheets.
5. Bake at 375u0b0 for 8 to 10 minutes or until set. Remove to wire racks to cool.

hazelnuts, chocolatehazelnut spread, shortening, sugar, eggs, vanilla, allpurpose, baking powder, salt, milk, hazelnuts, powdered sugar

Taken from www.myrecipes.com/recipe/hazelnut-crinkle-cookies (may not work)