Chocolate-Hazelnut Drop Cookies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup chocolate-hazelnut spread, such as Nutella, at room temperature

1. Place an oven rack in the center of the oven.
2. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners.
3. Set aside.
4. In an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the sugar on high speed until light and fluffy, 2 to 3 minutes.
5. Beat in the vanilla.
6. With the machine running, gradually add the flour until incorporated.
7. Beat in the chocolate-hazelnut spread.
8. Roll the dough into 36 (1 1/2-inch) balls and place 12 balls of dough onto each baking sheet.
9. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes.
10. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
11. Place the remaining 1 cup powdered sugar in a medium bowl.
12. In batches, roll the cookies in the sugar until coated.
13. Store in an airtight container at room temperature.
14. Per cookie (38); Calories: 104; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 1 gram; Total carbohydrates: 11 grams; Sugar: 6 grams; Fiber: 0 grams; Cholesterol: 13 milligrams; Sodium: 2 milligrams

unsalted butter, powdered sugar, vanilla, flour, chocolatehazelnut spread

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe2.html (may not work)