Stuffed Hazelnut Cookies

Prep Time: 1 hour Start to Finish: 2 hours  

Makes: 2 dozen cookies Calories Per Cookie: 220

Do you love Nutlella...that chocolatey hazelnut, sweet nutty flavor?  If you do...then Betty Crocker's Stuffed Hazelnut Cookies are for you.  Literally a whole jar of nutella is used to make these.  And the coolest thing about these cookies is that they are stuffed!  You take a bite into them to find a hazelnut mixture that reminds me of those Forrero Rocher truffles.  

These look hard to make, but they are as easy as pie...wait wrong kind of dessert.  But no seriously, they aren't difficult, and they aren't too time consuming.  They just take a few simple steps, and you will have an impressive dessert that will wow your friends and family in no time!

Ingredients

Filling

• 1/2 cup hazelnut spread with cocoa
• 1/2 cup powdered sugar
• 1/4 cup chopped hazelnuts (filberts)

Cookies

• 1 cup granulated sugar
• 1/2 cup hazelnut spread with cocoa
• 1 egg
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Additional granulated sugar

Glaze

• 1 cup dark chocolate chips
• 2 teaspoons shortening
• 6 teaspoons finely chopped hazelnuts (filberts), if desired

Directions

1. Heat oven to 375 degrees.  In small bowl, mix 1/2 cup hazelnut spread, the powdered sugar, and 1/4 cup chopped hazelnuts.  Shape into 24 (1-inch) balls.
2. In large bowl, beat 1 cup granulated sugar, 1/2 cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon.  Stir in flour, baking soda, baking powder and salt.
3. Divide dough into 24 (1 1/2-inch) balls.  Flatten each ball into 2 1/2 inch round.  Shape 1 cookie dough round around 1 hazelnut ball, covering completely.  Repeat with remaining dough and hazelnut balls.  On ungreased cookies sheets, place filled dough rounds about 3 inches apart.
4. Bake 9 to 10 minutes or until edges are set.  Cool 5 minutes; remove from cookie sheets to cooling racks.  
5. In small microwaveable bowl, heat chocolate chips and shortening in microwave on High 30 seconds.  Stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Drizzle over cooled cookies; sprinkle each with 1/4 teaspoon finely chopped hazelnuts.  Let cookies stand until glaze sets.

These cookies were crunchy, salty, sweet, and delicious.  Everyone always loves it when their desert has a surprise in the center!  They not only taste great but they look professional!  Give these a try.  You won't be disappointed.

<3 P.S.  I used the bottom of a glass to flatten out the dough into round discs.  This made the process much easier.