Every year, my office throws a holiday cookie exchange party in December. It's a great excuse to procrastinate on a cold, dreary Monday afternoon.
People bring in a platter of their favorite baked goods and trade recipes for all sorts of festive confections. So as not to be rude, I like to sample as many as possible. You know, you don't want to offend any coworkers . . .
My contribution this year: chocolate crinkle cookies with a little twist - a touch of hazelnut thanks to the addition of nutella. I like to go ahead and throw nutella into any recipe humanly possible. It's pretty much my crack in a jar. And it adds just the right amount of sweetness and nutty flavor to these snow covered cookies. They are delicious little bites of soft, chewy chocolate on the inside with crisp edges on the outside.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 1/3 oz. nutella (chocolate hazelnut) spread
- 1/8 cup vegetable shortening
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup milk
- 1/2 cup sifted confectioners' sugar
- Preheat oven to 375 degrees F.
- Whisk together flour, baking powder, and salt in a medium mixing bowl.
- Using a stand mixer with a paddle attachment, mix the nutella and shortening on medium speed until combined.
- Add sugar and mix until combined.
- Slowly beat in the egg and vanilla extract.
- Add flour and milk alternately and mix until just combined.
- Cover and chill several hours until firm.
- Shape the mixture into walnut-sized balls.
- Roll the cookie balls in confectioners' sugar until coated.
- Place on greased cookie sheet and bake at 375 degrees F until the cookies set and their surfaces crack, about 8-10 minutes.
* This recipe is adapted from Nutella Crinkle Cookies.
|The loot from this year's exchange.|