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The Joy of Cookies

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A selection of readers’ favorite Christmas cookie recipes tested by the Times.


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Chocolate-Hazelnut Crisps

1 cup semisweet or bittersweet chocolate chips
3/4 cup chocolate-hazelnut spread (such as Nutella)
3 cups (31/2 ounces) crisp rice cereal
1/2 cup (2 ounces) hazelnuts, toasted and chopped

In a medium-sized microwave-safe bowl, or in a small saucepan set over low heat, melt the chocolate chips and hazelnut spread, stirring until no lumps remain. In a medium-size bowl, pour the mixture over the rice cereal, stirring until the cereal is coated.
Drop the batter by the tablespoon onto lightly greased parchment or waxed paper, flattening it into rounds with the back of a wet spoon. Sprinkle the tops of the cookies with the hazelnuts. Chill until set.
Makes about 2 dozen.
Source: “The King Arthur Flour Cookie Companion”

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