Ingredients
1/4
cup butter or margarine
1/3
cup packed brown sugar
3/4
teaspoon instant coffee crystals
1/4
cup light corn syrup
1/3
cup Gold Medal™ all-purpose flour
1
tablespoon baking cocoa
1/2
cup finely chopped hazelnuts (filberts)
1
teaspoon vanilla
1
cup white baking chips
1
teaspoon vegetable oil
Preparation
Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, coffee crystals and corn syrup. Heat to boiling over medium-high heat, stirring constantly, until sugar is dissolved. Remove from heat. Stir in flour, cocoa, hazelnuts and vanilla until blended.
Heat ungreased cookie sheet in oven for 5 minutes. On warm cookie sheet, drop hazelnut mixture by teaspoonfuls 3 inches apart. Bake 5 to 7 minutes or until cookies spread thin and are deep brown. Cool 1 minute; working quickly with spatula, remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make snowflake design on cookies with glaze.
