Nutella Crackle Cookies

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella
1/4 cup solid vegetable shortening
1-1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts
sifted confectioners' sugar

Grease baking sheets. In a medium mixing bowl, stir together flour, baking powder and salt. In a large mixing bowl, beat together Nutella and shortening until creamy. Beat in sugar until combined, then beat in eggs and vanilla. Stir in flour and milk alternately and mix until just combined. Stir in 1/2 cup chopped toasted hazelnuts. Cover and refrigerate several hours or until firm. Pre-heat oven to 375 F. Shape dough into walnut-sized balls, roll in finely chopped hazelnuts, then in confectioners' sugar. Place on prepared baking sheets and bake for 8-10 minutes or until surface is cracked and cookies are set. Cool for 2 minutes on the baking sheet then remove to a wire rack to cool completely.

Servings: 70

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