I had a hankering for Frangelico and cookies yesterday. I have no idea why because I haven’t had Frangelico in years. I use to drink it frequently in Palm Springs because I had a Hungarian neighbor that spiked her coffee with it EVERYDAY. LOL! She grew up drinking it from a young child because her father use to refer to it as “the nectar from the gods”. I would definitely second that motion!
While I didn’t spike my coffee with it (let’s face it, waking up is hard enough), I decided to experiment with making cookies WITH Frangelico in it as opposed to just sipping it on the side (yea well okay, I did that too.)
So here is my rendition of what would normally be a recipe for white chocolate and macadamia nut cookies. Instead it’s morphed into a recipe for White Chocolate and Frangelico Hazelnut cookies.
They turned out FAB and you can taste just the slightest hint of “the nectar” in them without it being overpowering. They are pairing deliciously with a little “gelico” on the side.
Enjoy and happy holidays!
(Recipe below photo)
Ingredients: (Yields 16 cookies)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light brown sugar, firmly packed
1/2 cup white sugar
1/2 cup salted butter, softened
1 large egg
1/2 teaspoon of vanilla extract
1 tablespoon of Frangelico
1 cup coarsely chopped hazelnuts
1 cup white chocolate chips
1) Preheat oven to 300°F.
2) In medium bowl combine flour, soda and salt. Mix well, set aside.
3) In a large bowl mix your sugars. Add softened butter and mix until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and Frangelico, and beat at medium speed until fully combined.
4) Add the flour mixture, hazelnuts nuts and white chocolate chips and blend on low speed until just combined. Do not overmix.
5) Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 20-25 minutes or until edges begin to brown. Allow to cool.