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

1. 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.

2. 2Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.

3. 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.

4. Expert Tips

5. To keep cookies longer, wrap tightly, label and freeze up to 6 months.

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