Hazelnut Cookie Mix
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A layered jar of toasted chopped hazelnuts, brown sugar and baking mix. Add melted butter, an egg and vanilla to bake about 30 cookies.
Ingredients
- 1 cup chopped hazelnuts toasted and fully cooled
- 1/2 cup packed light or dark brown sugar
- 1 cup buttermilk biscuit and baking mix
- 1/2 cup packed brown sugar (second layer, listed separately)
- 1 cup buttermilk biscuit and baking mix (second layer)
Equipment
- mason jars
- zip-top bags
- baking sheet
Directions
- Add the mix components to a 1-quart jar or zip-top bag, either in layers or in separate bags.
- Close it only after the nuts have cooled completely.
Notes
Add: 1 package of the mix, 1 stick butter or margarine (melted), 1 large egg, 1 teaspoon vanilla extract. Mix until blended. Roll into 1-inch balls on greased cookie sheets. Bake at 375 degrees F for 10 to 12 minutes, until lightly golden. Cool briefly on the pan, then on a rack.
Storage: dry mix up to about 1 month airtight in a cool, dry place. Dough refrigerated, bake within 24 hours. Cookies airtight at room temperature up to 1 week.
Nutrition
Serving: 25g | Calories: 112kcal | Carbohydrates: 14g | Protein: 1.7g | Fat: 5.8g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 116mg | Potassium: 55mg | Fiber: 0.6g | Sugar: 8.6g | Vitamin A: 107IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 30 servings from the whole mix with 1 stick butter or margarine (melted), 1 large egg, 1 teaspoon vanilla extract; packed light or dark brown sugar (the first choice counted), butter or margarine (the first choice counted). Brands and portions vary, so use it only as an approximation.
