hazelnut cookies

i saw this recipe on a blog and knew i had to make them.  i dont have cookie sheets/pans so some of them are burnt on the bottom.  who knew the equipment was so important. i also misread the temp.  its in C and not F so its actually about 350degrees F.  my oven doesnt even go down to 160F. i also burned the hazelnuts while i was toasting them. maybe im not meant to do this baking thing?

Hazelnut Crinkle Cookies

Makes about 3 dozen cookies

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cups Nutella
4 tablespoons butter, at room temperature
1-1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon instant coffee
1/3 cup milk
2 cups hazelnuts, toasted and finely chopped
1 cup powdered sugar

 

Combine the dry ingredients : flour, baking powder, and salt in a bowl and set aside. In another bowl, beat the Nutella, butter, and granulated sugar for about 2 minutes with an electric beater. Add the eggs, vanilla, coffee and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the chopped hazelnuts. Refrigerate the dough until firm, at least 2-4 hours. 8 hours worked best for me.

Preheat oven to 160 C. Line your baking trays with baking paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Take about a tablespoon of the mixture and roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a little soft, about 13-15 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature. Just before serving, to jazz them up, drizzle with some Nutella.