GINGER HAZELNUT COOKIES

It was the most beautiful cookie I have ever made – it had this professional appearance that everyone went crazy about. – excellent flavourful crispy cookie!

Makes 43

Ingredients:
45 gm unsalted butter, at room temp
1 .5 cups brown sugar
.75 teaspoon vanilla extract
1.5 large eggs
.25 cup minced ginger or 1.5 teaspoons ground ginger – fresh is best!
2.25 cups flour
.75 teaspoon bicarb
.25 teaspoon salt
70 gm toasted hazelnuts, chopped (can be pre-soaked for more crunch)
greased oven tray

• In large bowl beat butter, sugar & vanilla until creamy. Beat in eggs one at a time, stir in ginger.
• In another bowl stir flour with bicarb and salt then add flour mixture & nuts to butter mixture.
• Stir until a soft dough forms. Shape dough into a log – 14 inches long and 2 inches wide.
• Refrigerate overnight, although you can also freeze. Cut dough into 1/4 inch rounds.
• To bake, preheat oven to 180°C. Bake for 10 minutes or until golden. Cool on a rack.

  NOTE:
  – I used almonds instead, 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 absolutely make these again.