I'm always interested in new cookie recipes to consider for the Holiday Cookie Baking Contest.
This one is great.
I think I'll make these for Christmas at our house.
Here's what you'll need:
A sheet pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop
Preheat the oven to 350 degrees.
This recipe is an adaptation of a Betty Crocker recipe.
1 Pouch (1lb. 1.5oz.) Betty Crocker Sugar Cookie Mix
1/3 C Unsweetened Baking Cocoa
3 TBS Medaglia D'Oro Instant Espresso
1/2 C Butter, softened
3 TBS Hazelnut Coffee Syrup
1 1/2 C Chopped Hazelnuts
1 C Miniature Semisweet Chocolate Chips
2/3 C Betty Crocker Rich and Creamy Frosting
1 1/2 tsp Hazelnut Coffee Syrup
In a large mixing bowl:
3 TBS Syrup
Use a 1 3/4" Cookie Scoop.
Drop 2" apart on the Sheet Pan.
Press the top of each cookie with the back of a spoon and flatten slightly.
Bake 8 - 10 minutes.
Remove the pan from the oven and cool it on a rack.
Transfer the cookies to the rack and cool completely.
In a small bowl:
4 1/2 tsp Syrup
Frost the tops of each cookie.
Sprinkle with remaining Hazelnuts.
Peace in the Kitchen!