Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough1/2 cup all-purpose flour1 tablespoon grated orange zest1 cup Nutella48 fresh raspberries (about 2 cups)Toasted hazelnuts, optional
Preparation
Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown.
Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.
