Thursday, December 13, 2012

Chocolate Hazelnut Cookies

Nutella is a favorite in our house.  My son makes what he lovingly calls a "S'more Sandwich" for lunch somedays, it's Nutella (aka Chocolate Hazlenut Spread) and Fluff on bread.  Granted, it is not my proudest parenting moment to admit that I let him do this more often than he should.  On a day when feel he needs to put more protein in it, I make him add peanut butter, too.  That balances it out, right?

WELL.....perusing the aisles at Aldi this past weekend, purchasing my annual Christmas Cookie supplies, tucked next to the peanut butter, I saw the most welcomed sight....Berry Hill Hazlenut Spread!

Not only was my son overjoyed, but I got a bee in my bonnet today about making a cookie celebrating this loved ingredient.

It was quite obvious that they were delicious.  They're gone already.

Chocolate Hazelnut Cookies

1/2 Cup Shortening
3/4 Cup Berry Hill Hazelnut Spread
1/4 Cup Grandma's Best Granulated Sugar
1/4 Cup Grandma's Best Brown Sugar
1 Golden Hen Egg
2 Tbs. Friendly Farms Milk
1 tsp. Stonehill Classics Vanilla
1 1/2 Cups Grandma's Best All-Purpose Flour
1 tsp. Baker's Corner Baking Soda
1/2 tsp. Sebree Salt

Preheat oven to 375 degrees.

Beat shortening, peanut butter in a large bowl until well blended.  Add the granulated and brown sugars.  Beat until light and fluffy.  Add egg, milk and vanilla.  Beat well.

In a separate bowl mix together flour, baking soda and salt.  Slowly add to the shortening/peanut butter mixture.

Scoop onto a greased (or parchment paper lined) cookie sheet (I use a Tbs. cookie scoop, but you could also use two spoons and scoop them on).  Leave about 1 1/2" between each cookie.

Bake for 12-14 minutes until edges look crisp.

Let cool for 1 or 2 minutes before removing from cookie sheet to a rack to cool.  Completely cool before storing.

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