TWD - Peanut Butter Crisscrosses PLUS Dorie's Buttery Jam Cookies and a Surprise Cookie
Tuesdays with Dorie was hosted this week by Jasmine of Jasmine Cuisine and what a yummy choice! LOVE peanut butter cookies! Especially with loads of crushed peanuts. I used sea salt coated peanuts along with chunky peanut butter. So Good! You can get the recipe at Jasmine's blog or BUY Dorie's cookbook, you'll love it!
I turned the page from the peanut butter crisscrosses and wow, perfect cookie partnership: Buttery Jam Cookies. Since I have written catch-up recipe on the top of the page, meaning TWD has already baked these cookies in the past, I went ahead and baked them too. I used apricot jam with large pieces of apricot chunks throughout. Buttery deliciousness!
The last cookie to go with the trio is the Chewy Nutella Crinkles!
You see, I have a large jar of Nutella and the jar was dropped. The lid shattered and I am left with all this Nutella to use up. What I am finding amazing is how many people are using Nutella in recipes on their blogs lately. As filling for crepes, in little muffins, and everything looks amazing!
The little Nutella crinkles are rolled in crushed hazelnuts then in powdered sugar. The flavor is rich and a cookie I plan on adding to the list of goodies I will be sending out over Christmas.
Chewy Nutella Crinkles
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts, divided
Sifted confectioners' sugar
Stir together flour, baking powder and salt in a medium bowl; set aside. Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined.
Add sugar; beat on medium speed until fluffy. Add vanilla extract and eggs; beat just until combined.
Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined.
Use a spoon to stir in 1/2 cup chopped hazelnuts.
Cover and chill for several hours or until firm.
Heat oven to 375 degrees F.
Shape the dough into 1- or 1 1/2-inch balls. Roll the balls in finely chopped hazelnuts, then roll in confectioners' sugar. Place the balls 2 inches apart on a lightly greased cookie sheet. (The cookies will spread and crinkle as they bake.)
Bake for 8 to 10 minutes or until surface is cracked and cookies are set. Cool cookies on a wire rack.
Makes about 6 dozen.
Thank you Jasmine for hosting and choosing a cookie recipe!