Introduction: 5 Ingredient HAZELNUT DROP'S

Picture of 5 Ingredient HAZELNUT DROP'S

**In my photos, I am doing a double batch, so I doubled the Ingredients below**


Ingredients for Cookie
 1 cup (2 sticks) salted butter, at room temperature
 1/4 cup confectioners’ sugar [powdered sugar]
 2 teaspoons pure vanilla extract
 2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)

Cooking Direction

Place an oven rack in the center of the oven.
Preheat the oven to 350 degrees F.
Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes.

Yields
38-40 cookies per batch

Step 1: Step 1 for Making Batter

Picture of Step 1 for Making Batter

In a stand mixer fitted with the paddle attachment, [**or using a Hand Mixer as I do because I don’t have a fancy stand mixer**]

Beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Then add in the vanilla.


**Again I am making a double batch so you will see double the butter and sugar in my photo



Step 2: Step 2 for Making Batter

Picture of Step 2 for Making Batter

With the machine running, gradually add the flour until incorporated

***Note: I like to sift my flour but this is not necessary, it is just a baking step that I like to take

Step 3: Step 3 for Making Batter

Picture of Step 3 for Making Batter

Now measure out your Hazelnut spread and add to your batter.

Beat in the hazelnut spread until your batter turns a yummy chocolate color!!

***Again, a double batch will take one 13oz tub of Nutella & that is what you see in the photo.

Step 4: Time to Create Your Drops and Let the Oven Work It's Magic!!

Picture of Time to Create Your Drops and Let the Oven Work It's Magic!!

Using a tablespoon, drop balls of dough onto each baking sheet.

Note: For smaller drops use a teaspoon worth of batter. This will also create more of a yield in your cookies. I've done that when I made one batch at a time to get more out of the batter. At Christmas we like to make them a bit bigger. *smiles*


****My baking sheet was able big enough for me to do 3 rows of 5 so a total of 15 cookies per sheet.

Step 5: Bake 10-12 Minutes at 350 Degree F

Picture of Bake 10-12 Minutes at 350 Degree F

Bake until the bottoms of the cookies flatten out slightly.

Cool for 5 minutes on baking pan and then transfer to a wire rack to cool completely, about 30 minutes.

Store in an airtight


Try plain or enjoy by rolling generously in confection sugar.


Merry Christmas the Italian way with these delicious Hazelnut Drop's!! 

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