HAZELNUT-CHOCOLATE LINZER COOKIES
Provided by Aida Mollenkamp
Categories dessert
Time 12h40m
Yield 50 cookies, 25 sandwiches
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
- Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
- Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
- To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
- For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
GINGER HAZELNUT COOKIES
Make and share this Ginger Hazelnut Cookies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 78.5, Fat 2.8, SaturatedFat 1.1, Cholesterol 11.1, Sodium 36.3, Carbohydrate 12.5, Fiber 0.4, Sugar 7.2, Protein 1.2
HAZELNUT TEA COOKIES
Steps:
- Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
- Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
- Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
- Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
SWEDISH GINGER COOKIES
There is little good in any Christmas cookie except the thought behind it. This may be doubly true for Swedish ginger cookies, a recipe that I have cherished for years, but I often feel it should come with a special warning. The principal ingredient in a batch of Swedish ginger cookies - the one that really does the trick - is 3/4 of a cup of bacon fat. You can never be too certain these days about what people will allow themselves to enjoy. Their ideas about what is good for them may be circumscribed by their upbringing, their religion or their proximity to a pig. However, I suspect that the Swedish cook who came up with this recipe was simply hemmed in by her larder. She had a pan of drippings and some extra sugar and spices, and she made a thin, brown cookie that tasted sweetly of smoke.
Provided by Cathy Horyn
Categories dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
- Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 295 milligrams, Sugar 5 grams, TransFat 0 grams
GINGERBREAD HAZELNUT COOKIES
This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 13
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
NUTELLA® HAZELNUT COOKIES
These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.
Provided by Carmella DiNardo
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 57m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
- Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
- Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
- Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 63.1 g, Cholesterol 68 mg, Fat 26.7 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 13.2 g, Sodium 434.3 mg, Sugar 39.8 g
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
JOJO'S GINGER COOKIES
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy golden brown cookies stole the show.-Jenet Cattar, Neptune Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.
Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI
Steps:
- Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
- Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
- Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
HAZELNUT COOKIES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
CHEWY GINGER COOKIES
These moist, delicious ginger cookies have an old-fashioned appeal that'll take you back to Grandma's kitchen. I'm never surprised when these treats quickly disappear from my cookie jar.-Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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