Ingredients:
- Filling
- ½ cup hazelnut spread with cocoa
- ½ cup powdered sugar
- ¼ cup hazelnuts (chopped)
- Cookies
- 1 cup granulated sugar
- ½ cup hazelnut spread with cocoa
- ½ cup butter or margarine (softened)
- 1 egg
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Additional granulated sugar
- Glaze
- 1 cup dark chocolate chips
- 2 teaspoons shortening
- 6 teaspoons hazelnuts (finely chopped, if desired)
Directions
Heat oven to 375° F.
In small bowl, mix ½ cup hazelnut spread, the powdered sugar and ¼ cup chopped hazelnuts. Shape into 24 1 inch balls.
In large bowl, beat 1 cup granulated sugar, ½ cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
Divide dough into 24 1½ inch balls. Flatten each ball into 2½ inch circle. Shape 1 cookie dough circle around 1 hazelnut ball, covering completely. Repeat with remaining dough and hazelnut balls. On ungreased cookie sheet, place filled dough circles about 3 inches apart.
Bake 9-10 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Drizzle over cooled cookies; sprinkle each with ¼ teaspoon finely chopped hazelnuts.
Let cookies stand until glaze sets.