Fresh ginger in these refrigerator cookies from Dutch Bakery and Coffee Shop in Victoria complements the roasted hazelnuts. We also loved them with almonds!
Ginger hazelnut cookies
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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.
Nutrition (per serving)
- 1.3 g,
- 15.2 g,
- 3 g,
- 0.4 g,
- 42 mg.