HAZELNUT LACE COOKIES

Hazelnut Lace Cookies image

Looking for a beautiful baked dessert? Check out these cookies made using hazelnuts and designed with white baking chips.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 30

Number Of Ingredients 10

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Ingredients

1/4 cup butter or margarine
1/3 cup packed brown sugar
3/4 teaspoon instant coffee crystals
1/4 cup light corn syrup
1/3 cup Gold Medal™ all-purpose flour
1 tablespoon baking cocoa
1/2 cup finely chopped hazelnuts (filberts)
1 teaspoon vanilla
1 cup white baking chips
1 teaspoon vegetable oil

Steps:

Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, coffee crystals and corn syrup. Heat to boiling over medium-high heat, stirring constantly, until sugar is dissolved. Remove from heat. Stir in flour, cocoa, hazelnuts and vanilla until blended.
Heat ungreased cookie sheet in oven for 5 minutes. On warm cookie sheet, drop hazelnut mixture by teaspoonfuls 3 inches apart. Bake 5 to 7 minutes or until cookies spread thin and are deep brown. Cool 1 minute; working quickly with spatula, remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make snowflake design on cookies with glaze.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 9 g, TransFat 0 g