Chocolate Hazelnut Filled Gingerbread Cups

• Produce

  • 1 Orange, zest of

• Condiments

  • 1 Chocolate hazelnut spread

• Baking & Spices

  • 1/2 cup Granulated sugar

• Other

  • 1 (1-1.5 ounce betty crocker® gingerbread cake and cookie mix

Found on grumpyshoneybunch.com

Description

Ingredients

• 1 (1-1.5 ounce) Betty Crocker® Gingerbread Cake and Cookie Mix
• Chocolate Hazelnut Spread
• ½ cup granulated sugar
• zest of 1 orange

Directions

• Preheat oven to 350 degrees.
• Make cookie mix according to package directions.
• Divide dough into 24 tablespoon sized balls.
• Spray small tart pan with cooking spray.
• Place dough balls in tart pan and press with tart press or fingers to form to shape of tart pan.
• Bake in oven for 10 minutes.
• Make orange sugar by rubbing orange zest into sugar with fingers. It will become very fragrant.
• Remove cookie cups from oven and press center of cup back down into pan using tart press (or use a wooden spoon handle if you dont have a tart press).
• Place back in oven and bake another 5 minutes.
• Remove from oven and cool on cooling rack for 10 minutes. Remove tarts from pan and place on cooling rack. Cool completely.
• Pipe or spoon hazelnut spread into cooled cookie wells. About 1-1/2 tablespoons per cup.
• Sprinkle with orange sugar.

Nutrition