This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.
Gingerbread Hazelnut Cookies
- Prep Time 55 min
- Total 55 min
- Servings 48
- Ingredients 13
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)
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
-
Step2In 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).
-
Step3Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
-
Step4Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition
70
Calories
3g
Total Fat
1g
Protein
11g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Total Fat
- 3g
- 0%
- Saturated Fat
- 1/2g
- 0%
- Sodium
- 45mg
- 0%
- Total Carbohydrate
- 11g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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