A tender snowball-type cookie with the rich flavor of toasted hazelnuts, coffee and chocolate.
Ingredients
1-1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup butter
1/3 cup (3 ounces) cream cheese
2/3 cup powdered sweetened chocolate milk mix (ie. Nestlé Quik)
1/4 cup + 2 tablespoons powdered sugar
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
1 cup toasted hazelnuts, very finely chopped (see note*)
additional powdered sugar
Directions
- Stir together flour and salt. In a separate, large bowl, mix butter, cream cheese, chocolate mix, 1/4 cup + 2 tablespoons powdered sugar, coffee granules and vanilla until creamy. Blend in the dry ingredients and hazelnuts until well mixed. Chill dough for 1 hour. Pre-heat oven to 350 F. Shape dough into 1″ balls and place on ungreased baking sheet. Bake for 15-18 minutes. Allow to cool for 5 minutes, then while still warm, yet firm, roll in additional powdered sugar.
Notes
- Adapted from a 1959 Pillsbury Bake-Off winner by Mrs. Lloyd Levich. Mrs. Levich used pecans.
- * To toast hazelnuts: Preheat oven to 350F. In a baking pan, toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins. You will not be able to get ALL the skin off the nuts and that is OK…you’ll have removed the most possible and that is sufficient. Cool completely before using in this recipe.