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heat oven to 375f line baking sheets with parchment paper. combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. beat at medium speed of electric mixer until well blended. add egg. beat just until blended. combine flour, baking soda, salt and cinnamon in medium bowl. add to creamed mixture at low speed. mix just until blended. stir in toffee bits. add chocolate hazelnut spread, swirling gently with spatula. do not over mix. drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet. bake 8 to 10 minutes, or until edges begin to brown. cool 2 minutes on baking sheet. remove to wire racks to cool completely.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Powdered cream for shelf-stable cooking — sauces, baking, camping