Hazelnut Crinkle Cookies

• 1 jar (13 ounces) Nutella
• 1/4 cup shortening
• 1-1/3 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup 2% milk
• 2-1/2 cups chopped hazelnuts, toasted, divided
• 1/2 cup confectioners' sugar

1. In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm.
2. Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar.
3. Place 1 in. apart on ungreased
4. . Bake at 375u0b0 for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.

nutella, shortening, sugar, eggs, vanilla, allpurpose, baking powder, salt, milk, hazelnuts, sugar

Taken from www.tasteofhome.com/recipes/hazelnut-crinkle-cookies/ (may not work)