Ingredients
2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/2
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1
cup granulated sugar
1/4
cup molasses
1
egg
1/3
cup vegetable oil
1
cup finely chopped toasted hazelnuts (filberts)
1/3
cup turbinado sugar (raw sugar)
Preparation
Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
In medium bowl, mix flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg; set aside. In large bowl, stir together granulated sugar, molasses, egg and oil. Add flour mixture; stir until stiff dough forms. Stir in hazelnuts (dough may be crumbly).
Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.
