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Choco-Hazelnut Latte Cookies Recipe


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     Choco-Hazelnut Latte Cookies

Category   Desserts - Breads
Sub Category   None
Servings   32 cookies
Preptime   50

1 -pouch (1 lb 1.5oz)Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
3 tablespoons instant coffee granules or crystalls
1/2 cup butter or margarine, softened
3 tablespoons hazelnut-flavored sysrup for beverages(from 12.7-oz bottle)
1 egg
1 1/2 cups toasted hazelnuts, chopped
1 cup miniature semisweet chocolate chips
2/3 cup Betty Crocker Rich & Creamy chocolate frosting(from 1-lb container)
4 1/2 teaspoons hazelnut-flavored syrup for beverages(from 12.7-oz bottle)

heat oven to 350 degrees F. In large bowl, stir together cookie mix, cocoa and isntant coffee. Add butter, 3 tablespoons syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.
On ungreased cookies sheet, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
Bake 8 to 10 minutes or until set. Cool 3 minuts; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, stir frosting and 4 1/2 teaspoons syrup. Spread about 1 teaspoon frosting on each cookie. Sprinkle with remaining 1/2 cup nuts. To toast hazelnuts, heat oven to 350 degrees F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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