Hazelnut Gingerbread People

Directions

Preheat oven to 350. To toast hazelnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Line a 9-inch square pan with parchment, set aside. Line 2 baking sheets with parchment paper; set aside.

In the bowl of a food processor, combine 1 cup of the flour, hazelnuts, ginger, cinnamon, baking soda, salt and cloves; process until the nuts are ground to a powder; add the remaining flour, pulse once and set aside.

In the bowl of a stand mixer, using the paddle attachment, combine the butter and sugar; mix on high speed until light and fluffy, about 3 minutes. Add the egg and beat well. Add the molasses and 2 tablespoons water; beat until combined. On low speed, gradually add the flour mixture and mix to combine (do not over mix). Wrap dough in plastic wrap and refrigerate at least 4 hours or up to 2 days.

On a lightly-floured work surface, roll the dough out a scant ¼-inch thick. Using your favorite gingerbread people cookie cutter, cut cookies and transfer to the prepared baking sheet, leaving about 2 inches between the cookies. Bake until set, 7 to 12 minutes. Let cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely. Decorate with icing, piping, colored sugar and sprinkles.

Store in an airtight container, at room temperature, for up to 2 weeks.