Nadège's gingerbread cookies

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Nadège's gingerbread cookies


Ingredients

  • 1/2 lb unsalted butter
  • 2 1/2 cups granulated sugar
  • 3 1/2 cups Baker's flour
  • 1 egg
  • 6 tsp apple cider vinegar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 pinches ground cloves
  • 1 cup honey
  • chocolate-hazelnut spread , from Nadège

Instructions

  • 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