Hazelnut Party Cookies (Edit recipe)

If you’re in need of the perfect little party cookie, look no further! Melt in your mouth crunchy coating of powdered sugar and chopped hazelnuts with a tender inside of more hazelnut goodness!! Oh how this cookie loves to party and will be the perfect accompaniment to any goodie table. These little gems are literally just that, gems of flavor and oh so cute. Perfectly sized and do you really know anyone that doesn’t enjoy “Nutella” …exactly! The word alone makes most folks taste buds engage and brings happy food memories rushing back. It’s a fun recipe to toss together and since it makes quite a few, you can whip up a batch, enjoy a couple and put the rest in the freezer so you’re all set for when the first holiday party comes around. Or…they can even just be a party in your mouth!

30 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	8 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	56 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 48

Ingredients

2 cups Cassava Flour, + additional 2 tbsp if needed
2 tsp Baking Powder
.5 tsp Sea Salt
11 oz Chocolate Hazelnut Spread, or your favorite brand/recipe
1.33 cups Maple Sugar
.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
2 whole Eggs, room temperature
1 tsp Pure Vanilla Extract
.3 cup Whole Milk, or nut milk of choice
.5 cup Hazelnut, toasted, finely chopped

Cookie Coating

.75 cup Hazelnut, toasted, finely chopped, up to 1 cup
.75 cup Powdered Sugar, up to 1 cup, can sub maple powdered sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In another bowl, add hazelnut spread, maple sugar and shortening. Using a hand mixer beat until well combined and fluffy, approximate 1 minute.
Add eggs and vanilla to the hazelnut mixture and beat again until well combined.
Add dry ingredients and raw milk alternately into hazelnut mixture until well combined, then stir in ½ cup chopped hazelnuts.
Refrigerate cookie dough several hours or until firm
Once dough is ready, preheat oven to 375° and line 2 baking sheets with a silpat mat or parchment paper.
Using a small cookie scoop, (we use a 4cm ice cream scoop) scoop dough and roll into a 1-1½” ball, roll dough ball in finely chopped hazelnuts and then powdered sugar. Place on baking sheet and repeat with remaining dough, placing them about 2″ apart on baking sheet, as they will spread just a little as they bake.
Bake for 8-10 minutes or until cookies are set, remove from oven and let cool slightly before removing to a cooling rack.