Instructions

1. Preheat oven 375 degrees.
2. Lightly spray a 12-24 mini muffin pan with cooking spray.
3. Follow the instructions on the sugar cookie package for drop cookies.
4. Roll dough into small balls. Place into muffin pan.
5. Bake for 8-9 minutes. Immediately remove from oven and press a wine cork, shot glass, wooden pestle, or top of a round spoon handle into the cookie to make the opening. ( I used a wine cork.)   
6. Place cookie cups on a plate and spoon about a teaspoon of hazelnut spread into each.
7. Let cookie cups cool and top each with a raspberry.
8. optional – put powder sugar into a strainer/sifter and sprinkle over the hazelnut filled cookie cups and raspberries. 
9.  Serve and enjoy!