Ginger Hazelnut Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Steps:

• In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
• In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
• Preheat oven to 320 degrees F.
• On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
• Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
• Let cool on rack for 15 minutes.
• Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
• Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

Steps:

• Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
• Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
• Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
• Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
• Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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.)

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.

Steps:

• Preheat oven to 350°F.
• Beat eggs and syrup together.
• Beat in butter.
• Sift in dry ingredients and mix well.
• Scoop out tablespoonsful of dough and coat in sugar.
• Bake for 13 minutes.
• Cool on wire rack.

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.

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.