Updated Apr 7, 2017Chatelaine
- SOFTEN butter and mix all the ingredients together until it becomes a smooth consistency
- ROLL the dough flat and thin between 2 parchment papers
- USE a candy cane cookie form to cut out the shapes
- BAKE for 15 minutes at 340F
- LET cool and spread the Chocolate Hazelnut Spread on top of each cookie and add a chocolate decoration on the top.
Chatelaine Cookies: Gingerbread cookies