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Gingerbread Hazelnut Cookies

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  • Prep Time 55 min
  • Total Time 55 min
  • Servings 48

This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.

Ingredients

2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/2
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1
cup granulated sugar
1/4
cup molasses
1
egg
1/3
cup vegetable oil
1
cup finely chopped toasted hazelnuts (filberts)
1/3
cup turbinado sugar (raw sugar)

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  • 1 Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
  • 2 In medium bowl, mix flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg; set aside. In large bowl, stir together granulated sugar, molasses, egg and oil. Add flour mixture; stir until stiff dough forms. Stir in hazelnuts (dough may be crumbly).
  • 3 Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
  • 4 Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Expert Tips

To toast hazelnuts, spread whole nuts in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1/2g,
1/2%
),
Sodium
45mg
45%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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