Thumbprint Cookies with Nutella

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Flour, butter and egg called for on cookie mix pouch for cutout cookies
• 2 egg whites
• 1 cup finely chopped hazelnuts (filberts), toasted, skinned
• 1/2 cup Nutella® hazelnut spread
• Multicolored nonpareils, if desired

Tools

• Mixing Bowl
• Measuring Cup Set
• Cooling Rack
• Cookie Sheet

Recipe Overview

 Delicious Cookie Recipe with Nutella Hazelnut Spread

Recipe Detail

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg with spoon until soft dough forms.
• Shape into 50 (3/4-inch) balls. In small bowl, beat egg whites lightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until set. Cool 5 minutes on cookie sheets. Using end of wooden spoon, make indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon hazelnut chocolate spread into small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
• Store covered in airtight container at room temperature in single layer.

Tips

• Use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.
• To skin hazelnuts, toast nuts at 375°F 10 to 12 minutes, stirring twice. Let stand 5 minutes. Pour nuts into clean kitchen towel, and gather tightly in a bundle; rub vigorously with towel to remove skins.
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