Hazelnut Cappuccino Crinkles Recipes

HAZELNUT CAPPUCCINO CRINKLES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
• Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet.
• Bake about 9 minutes or until set. Immediately press candy piece into top of each cookie. Cool 1 minute; remove from cookie sheet to wire rack.

HAZELNUT ESPRESSO COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
• With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
• Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.

HAZELNUT CRINKLES

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, hazelnut spread, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.
• Bake cookies 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove from cookie sheet to wire rack; cool.