Hazelnut Cookie Recipe
D. Rattray
At a Glance
Course : Cookies and Candy
Special : Easy, Egg-Free
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Back to School, Christmas, Easter, Halloween, Kentucky Derby, Kwanza, Mardi Gras, New Year's, Party, Shower, Valentine's Day
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Delicious and easy hazelnut cookie recipe with butter, finely chopped hazelnuts, flour, powdered sugar, and vanilla.
INGREDIENTS:
- 1 cup butter, softened
- 1 1/2 cups confectioners' sugar, divided
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, stir before measuring
- 1/2 cup finely chopped hazelnuts or filberts
PREPARATION:
In a large bowl, cream butter with 1/2 cup of the confectioners' sugar until light and fluffy. Add milk or cream and vanilla; blend well. Gradually add flour and hazelnuts, beating until well mixed. Chill until firm, about 30 to 45 minutes. Shape dough into 1-inch balls. Place on ungreased cookie sheets about an inch apart. Bake in a 375° oven for 12 minutes, or until lightly browned on the bottoms. Transfer to wire racks to cool for 10 minutes, then roll in remaining 1 cup confectioners' sugar.
Makes about 3 dozen butter cookies.
Tip: If you use the food processor to chop nuts, you can gently shake in a sieve to get rid of the very finest particles.
Makes about 3 dozen butter cookies.
Tip: If you use the food processor to chop nuts, you can gently shake in a sieve to get rid of the very finest particles.
