Hazelnut Lace Cookies

Ingredients

• 0.3 cup butter 
• 0.3 cup brown sugar packed
• 0.8 teaspoon coffee instant
• 0.3 cup plus light
• 0.3 cup flour all-purpose
• 1 tablespoon cocoa powder 
• 0.5 cup hazelnuts finely chopped (filberts)
• 1 teaspoon vanilla 
• 1 cup peppermint candies white
• 1 teaspoon vegetable oil 

Equipment

• baking sheet
• sauce pan
• oven
• wire rack
• microwave
• spatula

Directions

1. 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.
2. Heat to boiling over medium-high heat, stirring constantly, until sugar is dissolved.
3. Remove from heat. Stir in flour, cocoa, hazelnuts and vanilla until blended.
4. Heat ungreased cookie sheet in oven for 5 minutes. On warm cookie sheet, drop hazelnut mixture by teaspoonfuls 3 inches apart.
5. 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.
6. 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.
7. Cut off tiny corner of bag. Squeeze bag to make snowflake design on cookies with glaze.