Hazelnut Crinkle Cookies

Hazelnuts are high in protein and relatively low in fat as compared to other nuts. Also known as Filberts, these babies have tons of fiber, iron, phosphorus, vitamins B1, B2, C, and E, folate, and other essential nutrients. They are the champion of nut family, contributing to lower cholesterol levels. Just think of what a daily dose of hazelnuts combined with a statin like Lipitor would do to lower your cholesterol.

Plus, did I mention they taste delicious to boot? That is, if you're not allergic.

As in life, with the good comes the bad. Hazelnuts have a skin which can be difficult (and messy) to remove. Perhaps that's why they're not as popular as walnuts or pecans (just a theory).

I'll be honest. These cookies took time to make. Most of it was spent removing the skins after a boiling, washing, and drying process which I'll describe later. That said, if you can find blanched hazelnuts, buy them. My local Wholefoods did not have them, so I was stuck spending nearly an hour trying to get the tough skins removed.

I tried a new method of removing skins and it worked well. The traditional way involves roasting the nuts in a 350 degree oven for about 10 minutes and then placing the nuts in a dish towel and rubbing the heck out of them until the skins come off. The new way is easier. Bring a quart of water to a boil in a saucepan and add 4 tablespoons of baking soda. Turn down the head to avoid a messy boil over and continue boiling for 3 - 4 minutes. Drain nuts in a colander and then rinse under cold water. Rub between your palms under the water and skins will come off easily. Dry on paper towels and roast in the oven as described above. Nuts may take longer to toast depending on how much water they absorbed.

Chop nuts by hand with a chef's knife or place in a food processor being careful not to chop nuts into a fine powder. You want to retain the texture.

Skinned and Toasted Hazelnuts Ready for Chopping















Hazelnut Crinkle Cookies
(adapted from Better Homes & Gardens, November 1995 issue)

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 11 ounce jar of chocolate hazelnut spread (Nutella or similar)
1/4 cup shortening
1 1/3 cups sugar
1 teaspoon vanilla
2 eggs
1/3 cup whole milk
1/2 cup chopped, toasted hazelnuts (see above for toasting instructions)
Additional finely chopped hazelnuts (about 1 1/2 cups)
Confectioners sugar for rolling and dusting

In a medium mixing bowl combine flour, baking powder, and salt. Set aside.

In a large mixing bowl combine chocolate-hazelnut spread and shortening. Beat with an electric mixer on medium speed until combined. Add sugar and beat until fluffy. Add vanilla and egg. Beat until combined.

Alternately add flour mixture and milk to creamed mixture, beating on medium speed until just combined. Stir in 1/2 cup chopped hazelnuts. Cover and chill for about 2 hours until firm.

Preheat oven to 375 degrees.

Shape dough into 1 or 1 1/2 balls. Roll in finely chopped hazelnuts and then in confectioners sugar. Place balls 2 inches apart on a lightly greased cookie sheet or on parchment paper.

Bake at 375 degrees for 8 to 10 minutes until surface is cracked and cookies are set. Cool on wire rack. When cool dust in confectioners sugar again and store in an airtight container at room temperature. Makes approximately 6 dozen cookies.

Cookie Press Review:
These cookies are bursting with hazelnut flavor and are a nice change from other chocolate and nutty cookies. The texture is light, with a soft and chewy center. Perfect with tea or a glass of milk, these cookies get my seal of approval. They would be great to include in a holiday cookie assortment or to be devoured at any time during the year.

Cookie Press rating: 4 cookies (out of 5)