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Hazelnut Lace Cookies
Hazelnut Lace Cookies
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Prep Time:
30 minutes
Total Time:
50 minutes
Indulge in decadent hazelnut cookies with white chocolate chips.
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
Instructions:
  • - Preheat oven to 375°F (350°F for dark or nonstick cookie sheets). - In a 2-quart saucepan, melt butter over medium heat. Add brown sugar, coffee crystals, and corn syrup. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. - Remove from heat and stir in flour, cocoa, hazelnuts, and vanilla until well combined.
  • Preheat ungreased cookie sheet in the oven for 5 minutes. Drop hazelnut mixture by teaspoonfuls onto the warm cookie sheet, spacing them 3 inches apart. Bake for 5 to 7 minutes until the cookies spread thin and turn a deep brown color. Let them cool for 1 minute, then quickly use a spatula to transfer them to a wire rack. Allow the cookies to cool completely, which should take about 15 minutes.
  • Place white baking chips and oil in a small resealable plastic food-storage bag. Seal the bag and microwave on High for 1 minute. Gently massage the bag until the chips are smooth. Cut off a tiny corner of the bag and squeeze to create a snowflake design with the glaze on the cookies.

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