Gingerbread Men Cookies With Nutella Hazelnut Spread Recipes

GINGERBREAD MEN COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
• In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
• Preheat oven to 320 degrees F.
• On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
• Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
• Let cool on rack for 15 minutes.
• Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
• Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
• Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
• Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
• Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.