Cookie recipe from O'Connor Open House

These were a big hit and looked so pretty. Renee Donnelly did a fantastic job with them.

CHOCOLATE HAZELNUT COOKIES

Ingredients:
1¾ cup flour
1 t baking soda
½ t salt
½ cup chocolate hazelnut spread (like Nutella)
½ cup butter (1 stick) at room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 t vanilla
½ cup sugar (to roll the cookie balls)
1 9 oz package chocolate candy kisses, unwrapped (like Hershey’s)

1. Preheat oven to 375 F. Line a sheet pan with parchment paper.
2. In a medium bowl combine the flour, baking soda and salt. Set aside.
3. In the bowl of an electric mixer place the hazelnut spread, butter and both sugars. With the mixer on medium speed, cream for about 3 minutes.
4. Add the egg and vanilla and mix until well blended.
5. With the mixer on low speed, add the flour mixture and beat until just combined. Do not over work.
6. Roll the cookie dough into small, walnut sized balls.
7. Place the ½ cup sugar in a small bowl. Roll the balls in the sugar, pressing a little so the sugar adheres.
8. Place the cookies on the prepared sheet pan about 2 inches apart. Bake for 6 minutes.
9. Remove the cookies from the oven and quickly press a chocolate kiss in the center of each cookie.
10. Return the cookies to the oven and bake for 1 more minute. Watch to be sure the kiss doesn’t melt.
11. Remove cookies from the oven; allow cookies to rest for a few minutes on the sheet pan, then transfer to a rack to finish cooling.
12. Store cookies in an airtight container.

Makes about 4 dozen cookies