Oh, Nutella

Nutella has to be one of life's most delicious pleasures. Hands down, it would be one of the three items, along with Chapstick and probably Purell, that I would take with me on a desert island. (Let's face it-moisture on the lips would be essential, I could clean myself and possibly disinfect bites, and finally, who wouldn't be game for Nutella on palm leaves-genius!)

I have made several desserts with this tasty spread, and for the foodies out there, you may know that Giada DeLaurentiis is the primary writer of most recipes that include Nutella.

So for your Friday night reading pleasure, I give you HazelNutella Kisses (well, that is what I cleverly dubbed them at our wedding. If you search the FoodNetwork website, type in Chocolate Hazelnut Smooches.)

• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Nutella, [or a lot more if you are like me]
• 1/2 cup butter, softened (1 stick)
• 1/2 cup sugar
  
• 1/2 cup light brown sugar
• 1 egg
  
• 1 teaspoon vanilla extract
• 1/2 cup orange sprinkles, or orange sugar [I have yet to do this, it's always the fancy crystal sugar for me]
  
• 1 (9-ounce) package of Hershey's Kisses

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart.

Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another three minutes. Cool the cookies on a wire rack.

Heaven. You'll want to live on my desert island too. Just bring your own Chapstick or gloss.