12 Days of Christmas Cookies. Day 2.

Hazelnut Chewies.   From America's Test Kitchen "Holiday Cookies".....These cookies combine several classic Italian flavors: Chocolate, Hazelnuts, and Espresso. What a great holiday combo.  I made these while watching the season finale of Dexter last weekend. Appropriately - these cookies are killer! What I love about ATK magazine and books are the tips that accompany each recipe. They might seem elementary to some, but can make the difference between a recipe's success or flop.  This one included "How to Toast Hazelnuts" (below).


This is the first time I have baked with Nutella (spread of roasted hazelnuts, skim milk and cocoa), which, I learned was created in the 1940s by Mr. Pietro Ferraro, a pastry maker and founder of the Ferraro company. At the time, there was very little chocolate because cocoa was in short supply due to WWII rationing.  So Mr. Ferraro used Hazelnuts, which are plentiful in the Piedmont region of Italy, to extend the chocolate supply. Good thing I picked up the two-pack at Costco.  It will not last long.


And thanks, everyone, for the very warm welcome back.
Gratefully, N.


Hazelnut Chewies
Makes about 7 Dozen Cookies

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Nutella
4 tablespoons (1/2 stick) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/3 cup milk
2 cups hazelnuts, toasted and chopped fine
1 cup confectioners sugar - for coating


1.  Combine flour, baking powder, and salt in bowl.  With electric mixer on med-hi, in separate bowl beat Nutella, butter and sugar until light and fluffy, about 2 minutes.  Add eggs, vanilla and espresso and mix until incorporated.  Reduce speed to low and alternate additions of flour mixture and milk, alternate additions of flour mixture and milk , mixing until just combined after each addition.  Fold in 1/2 cup hazelnuts.  Divide dough in half and wrap in plastic wrap.  Refrigerate until firm, at least 2 hrs and up to 24 hrs.


2.  Adjust oven racks to upper-middle and heat over to 375.  Line 2 baking sheets with parchment paper or Silplat.  Place remaining hazelnuts and conf. sugar in 2 separate bowls.  Working with 1 dough half, roll into 1-inch balls, roll in hazelnuts, then roll in conf. sugar.  Place balls 2 inches apart on prepared baking sheets.  Bake until set, 8 to 10 minutes, switching and rotating sheets halfway through baking.  Cool 5 minutes, then transfer to wire rack to cool completely.  Repeat with remaining dough.


Tip:  How to Toast Hazelnuts
Toast the nuts in 350-degree oven in a single layer on rimmed baking sheet, 5-10 min.  Shake the baking sheet for even toasting every so often.  Once toasted, cool the nuts to room temp before using them in a recipe.