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Hazelnut Butter Cookies
Melt in your mouth delicious – keep this cookie dough
on hand in the freezer to bake when unexpected guests drop in.
Makes about 80 cookies
Preparation: 15 - 20 minutes, plus 40 minutes chilling time
and 25 minutes baking and cooling time
1-3/4 cups + 2 tablespoons all-purpose flour
1-1/4 cups (6 ounces) lightly
toasted hazelnuts
3/8 teaspoon salt
3/4 pound unsalted butter,
at room temperature
1 cup + 2 tablespoons powdered sugar
1-1/2 tablespoons vanilla
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 20 times.
Remove and reserve.
Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved
flour mixture and process until the dry ingredients are just incorporated. Turn out onto a lightly
floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff
enough to shape into logs. Shape into logs 10 inches long and 1-1/4 inches in diameter. Wrap
well in plastic wrap, and refrigerate until firm, or double wrap and freeze.
When ready to bake, preheat the oven to 350˚F. Slice 1/4 inch thick and place 2 inches apart
on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for
10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn
brown. Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.
Nutritional analysis per cookie:
Calories 33 (44% from fat) • carbo. 4g • pro 1g
sat 2g • sat. fat 1g • chol. 1g • sod 4mg • fiber 1g
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