John Myers
Ingredients for 1 servings:
- 200 g butter
- 220 g brown sugar
- 2 eggs
- 1 tsp cinnamon
- 300 g flour
- 1 pinch of salt
- 2 tsp baking powder
- 120 g hazelnuts, ground
- 100 g chocolate shavings
- possibly grease for the sheets
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Delicious, crispy year-round cookies for cinnamon fans, makes about 50 pieces
Cream the butter and sugar until creamy, then beat in the eggs one at a time. Mix the dry ingredients and stir in. Drop two teaspoonfuls onto a baking sheet (greased or lined with baking paper) – caution: the cookies will spread a bit! I made about two baking sheets, or about 50 cookies. Bake in a preheated oven at approximately 175°C (top/bottom heat) for about 15 minutes. Store in a cookie tin once cooled – if not eaten right away. Tips: If desired, sprinkle with a mixture of powdered sugar and a little cinnamon while still hot. If you prefer a crunchier texture, use a mixture of ground and chopped hazelnuts (about 1:1) instead of the 120g ground hazelnuts. If you have leftover chocolate Santas or similar, put them in freezer bags and, after a few hours in the bag, crush them as finely as possible with a rolling pin – and then use that instead of the chocolate shavings.
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