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cup granulated sugar
cup hazelnut spread with cocoa (from 13-ounce jar)
cup butter or margarine, softened
cups Gold Medal™ all-purpose flour
teaspoon baking soda
tablespoons white decorator sugar crystals or granulated sugar
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.
Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.
Bake 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.
To keep cookies longer, wrap tightly, label and freeze up to 6 months.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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