Chocolate-Stuffed Hazelnut Cookies

Ingredients

• ½ cup hazelnut spread with cocoa
• ½ cup powdered sugar
• ¼ cup chopped hazelnuts (filberts)
• 1 cup granulated sugar
• ½ cup hazelnut spread with cocoa
• ½ cup butter, softened
• 1 egg
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup dark chocolate chips
• 2 teaspoons shortening
• 6 teaspoons finely chopped hazelnuts (filberts), if desired

Instructions

1. 1Preheat the oven to 375°F. Combine one-half cup of the hazelnut spread, the powdered sugar, and one-quarter cup of the chopped hazelnuts in a small bowl. Roll the mixture into 24 one-inch balls.
2. 2Beat the granulated sugar, the remaining one-half cup of hazelnut spread, the softened butter, and the egg in a large bowl using an electric mixer on medium speed until smooth. Stir in the flour, baking soda, baking powder, and salt. Don't overmix here, or the cookies will become tough.
3. 3Portion the cookie dough into 24 one-and-a-half-inch balls. Flatten each dough ball into a two-and-a-half-inch circle, then wrap one dough circle completely around each hazelnut spread ball, sealing the edges tightly so the filling doesn't leak.
4. 4Arrange the stuffed dough rounds on ungreased baking sheets, leaving about 3 inches of space between each cookie.
5. 5Bake for 9 to 10 minutes until the edges are firm. Let the cookies rest on the baking sheets for 5 minutes. The residual heat helps them set without overbaking. Transfer them to wire racks to cool completely.
6. 6Combine the dark chocolate chips and shortening in a small microwave-safe bowl. Heat on high for 30 seconds, stir, and continue microwaving in 30-second intervals until the chocolate is completely smooth.
7. 7Drizzle the melted chocolate over the cooled cookies and top each with one-quarter teaspoon of finely chopped hazelnuts. Let the cookies rest until the chocolate glaze hardens.

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