Filbert Snaps
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Approximately 3 dozen
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ⅛ tsp ground black pepper
  • ¾ cup shortening
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup honey
  • ½ cup rolled oats
  • ½ cup hazelnuts, chopped
  • ⅓ cup cinnamon sugar (mix equal parts ground cinnamon and white sugar)
  1. Preheat the oven to 350 degrees F (175 degrees C). Cover 2 cookie sheets with parchment; set aside.
  2. Thoroughly whisk the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg and black pepper in a mixing bowl.
  3. Place the shortening in a mixing bowl and beat until creamy. Gradually beat in the following ingredients into the shortening: white sugar, brown sugar, egg and honey.
  4. Add ⅓ of the flour mix into the shortening mixture; beat until combined. Then, add the remainder of the flour mix into the batter until a soft dough is formed.
  5. Using a spatula, fold in the rolled oats and hazelnuts.
  6. Create 1-inch balls of cookie dough, and roll in the cinnamon sugar to coat.
  7. Place the rolled cookie dough on the prepared baking sheet 2 inches apart from each other. Bake for approximately 10 minutes; the top of the cookie will be a bit rounded and cracked when done.
  8. Cool the cookies on a wire rack; enjoy!
Recipe by Baked by Joanna at