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.