Ginger Hazelnut Cookies

Name: Ginger Hazelnut Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 60 cookies
Ingredients: 1/2 cup unsalted butter, at room temp; 2 cups brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup minced ginger or 2 teaspoons ground ginger; 3 cups flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup toasted hazelnuts, chopped

Submitted by Diana Adcock

"Use the fresh ginger if you can-very good Holiday cookie."

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Ready In:: 25mins
Ingredients:: 9
Yields:: 60 cookies

ingredients

¹⁄₂ cup unsalted butter, at room temp
2 cups brown sugar
1 teaspoon vanilla extract
2 large eggs
¹⁄₄ cup minced ginger or 2 teaspoons ground ginger
3 cups flour
1 teaspoon baking soda
¹⁄₄ teaspoon salt
³⁄₄ cup toasted hazelnuts, chopped

directions

In a large bowl beat butter, sugar and vanilla until creamy.
Beat in the eggs one at a time.
Stir in ginger.
In another bowl, stir flour with baking soda and salt.
Add flour mixture and nuts to butter mixture.
Stir until a soft dough forms.
Shape dough into a log, 14 inches long and 2 inches wide.
Refrigerate overnight.
At this point you can also freeze.
To bake preheat oven to 400*.
Cut dough into 1/4 inch rounds.
Bake for 10 minutes or until golden.
Cool on a rack.

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Reviews

I halved this recipe and made it yesterday, kept it overnight and served it with tea today. It was the most beautiful cookie I have ever made - it had this professional appearance that everyone went crazy about. I used margarine instead of butter and almonds instead of hazelnuts. I had forgotten to toast the almonds, but, no regrets really, because these were really tasty and good as they were. These are my FIRST ever ginger cookies and I shall always hold the recipe and memory of making this in my heart, forever.... Before baking this, I did not grease my baking dish as there was no mention in the recipe, as to whether to grease the dish or not. The cookies stuck a bit to the base of the baking dish and I guess, next time, I will grease the baking dish lightly. I baked these for 20 minutes at 200C (400F). They are truly wonderful cookies and I sincerely hope you receive many many good reviews for this recipe. Thanks, again, and again, Auntie Di, for sharing!

Charishma_Ramchandani
I made 3 dozen cookies with this recipe (my log probably was too fat!). I found that I had to adjust the time to 9 minutes, and the temperature to 350 - 375. The first batch that I did at 400 for 10 mins got a little to crispy for my taste, but they won't go to waste as they are excellent dipped in coffee!

Carianne
Excellent flavorful crispy cookie. I used almonds, increased my baking time to 12 minutes and used no-stick spray on the baking sheet. I love the fresh ginger in these cookies. They were perfect for my holiday gift boxes. I will absoutely make these again.

CArabbit

Tweaks

I halved this recipe and made it yesterday, kept it overnight and served it with tea today. It was the most beautiful cookie I have ever made - it had this professional appearance that everyone went crazy about. I used margarine instead of butter and almonds instead of hazelnuts. I had forgotten to toast the almonds, but, no regrets really, because these were really tasty and good as they were. These are my FIRST ever ginger cookies and I shall always hold the recipe and memory of making this in my heart, forever.... Before baking this, I did not grease my baking dish as there was no mention in the recipe, as to whether to grease the dish or not. The cookies stuck a bit to the base of the baking dish and I guess, next time, I will grease the baking dish lightly. I baked these for 20 minutes at 200C (400F). They are truly wonderful cookies and I sincerely hope you receive many many good reviews for this recipe. Thanks, again, and again, Auntie Di, for sharing!

Charishma_Ramchandani