Holiday Dessert Bake-off: Marla Bailey’s Hazelnut-crusted Ginger Spice Cookies
November 12, 2012
Marla Bailey’s Hazelnut-crusted Ginger Spice Cookies
2 ups all-purpose flour
¾ teaspoon baking soda
½ teaspoon table salt
1 teaspoon ground cinnamon
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¾ teaspoon ground cloves
¼ teaspoon ground coriander
4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
¼ cup and 2 tablespoons granulated sugar
1 large egg
2 tablespoons Frangelico (or other hazelnut liqueur)
1 ½ tablespoons fresh ginger, finely minced or grated
½ cup dark molasses
1/3 cups hazelnuts, very finely chopped
1 tablespoon turbinado sugar
½ teaspoon kosher salt (optional – if you like the salty-sweet)
Combine flour, baking soda, salt, cinnamon, cloves, and coriander in medium bowl and blend by hand.
Cream butter and sugar with an electric mixer at medium speed until fluffy and well-blended. Add the egg and Frangelico and beat on medium, scraping down the sides of the bowl. Add the fresh ginger and molasses and beat on low.
Add in the flour mixture in small batches, mixing on low until incorporated. Scrape dough onto piece of wax paper and roll into log with about and 3-inch diameter.
Refrigerate until chilled, 2 to 3 hours or overnight.
Preheat oven to 375 degrees and lightly spray cookie sheet with cooking spray. Toss the hazelnuts, sugar, and kosher salt (if using) together in small bowl.
Unroll the dough log and cut into ½-inch slices.
Roll the sides and top of each cookie in the nut mixture and place on cookie sheet 2 to 3 inches apart. Bake in the top 1/3 of oven for 9 to 10 minutes, or until just slightly brown on the sides but still puffed and soft-to-the-touch in the center. Let cool 2 minutes, then transfer to a wire rack.