Chocolate-Hazelnut Crinkle Cookies

• 2/3 cup hazelnuts
• 2 tablespoons sugar
• 1/2 cup butter, softened
• 1-1/2 cups packed brown sugar
• 2 eggs
• 6 ounces bittersweet chocolate, melted
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 2 tablespoons baking cocoa
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup confectioners' sugar

1. In a food processor, process hazelnuts and sugar until ground; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, chocolate, milk and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the reserved hazelnut mixture. Refrigerate for 2 hours or until firm.
3. Shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased
4. .
5. Bake at 350u0b0 for 10-12 minutes or until surface cracks. Remove to wire racks. Store in an airtight container.

hazelnuts, sugar, butter, brown sugar, eggs, bittersweet chocolate, milk, vanilla, flour, baking cocoa, baking powder, salt, sugar

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