GINGERBREAD HAZELNUT COOKIES

Gingerbread Hazelnut Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 48

Number Of Ingredients 13

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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)

Steps:

Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
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).
Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg