Categories: dessert
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup hazelnut spread with cocoa (from 13-ounce jar)
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon vanilla
- 1 egg
- 1 3/4 cups Gold Medal® all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons white decorator sugar crystals or granulated sugar
Directions
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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.
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2Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.
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3Bake 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.
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Expert Tips
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To keep cookies longer, wrap tightly, label and freeze up to 6 months.