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1/2 cup unsalted butter, at room temperature
2 cups brown sugar
1/2 tsp vanilla
2 eggs
1/4 cup finely chopped fresh ginger, or 2 tbsp ground dried ginger
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup toasted hazelnuts, or natural unblanched almonds, chopped
In a large bowl, beat butter with sugar and vanilla until creamy. Beat in eggs, 1 at a time. Stir in ginger. In another bowl, stir flour with baking soda and salt. Add flour mixture and chopped nuts to butter mixture. Stir until a soft dough forms.
Shape dough into a log about 2 inches (5 cm) wide and 14 inches (35 cm) long. Snugly wrap dough in waxed paper to form a smooth log. Twist ends of paper. Refrigerate until cold, at least 4 hours or preferably overnight. Dough will keep well in the refrigerator for 1 week or can be frozen.
To bake, preheat oven to 400F (200C). Lightly grease baking sheets. Cut roll into slices 1/4 inch (0.5 cm) thick. Place about 1/2 inch (1 cm) apart on baking sheets. Bake on centre rack in preheated oven until golden, from 10 to 12 minutes. Remove cookies to a rack to cool. Cookies will keep well in an air tight container at room temperature for several days, and can be frozen.
Calories 91, Protein 1.3g, Carbohydrates 15.2g, Fat 3g, Fibre 0.4g, Sodium 42mg.
Fresh ginger in these refrigerator cookies from Dutch Bakery and Coffee Shop in Victoria complements the roasted hazelnuts. We also loved them with almonds!