Ingredients
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Margarine
2 whole Eggs
2 teaspoons Vanilla Extract
2-1/2 cups Flour
3/4 cups Cocoa Powder
1 teaspoon Baking Soda
1 cup Hazelnuts, Chopped, Divided
48 whole Rolo Candies, Unwrapped
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Combine sugars and margarine. Beat until fluffy. Add eggs and vanilla. Blend. Add flour, cocoa powder, baking soda and 1/2 cup of chopped hazelnuts. Mix to combine, then cover with plastic wrap and freeze the dough for one hour. Remove the dough from the freezer. Wrap 1 Tablespoon of dough around one Rolo. Cover the Rolo completely. Combine remaining 1/2 cup hazelnuts with 1 Tablespoon of sugar. Dip the cookies in the hazelnut mixture and press them into the top of the cookie. Place the cookie, dipped side up on a parchment lined baking sheet and repeat with the remaining dough, Rolo candies and hazelnuts. Then bake in a 375 degree F oven for 7-10 minutes. When cool, drizzle with melted Nutella. Enjoy!
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Air-insulated sheet — no burnt bottoms on delicate cookies
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Air-insulated sheet — no burnt bottoms on delicate cookies
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel