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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 45 |
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This is a delicious cookie that I made during the holidays. These cookies are not too sweet, but they are buttery, crunchy yet still melt in your mouth. Ingredients:
2 cups all-purpose flour |
1/2 tsp table salt |
2 sticks butter, softened |
1 cup powdered sugar, plus additional for coating |
1 tbls vanilla extract |
1 3/4 hazelnuts, toasted, finely chopped |
note: the inactive prep time to allow the cookies to cool is about 60 minutes. |
Directions:
1. Heat the oven to 325 degrees and arrange racks in upper and lower third of your oven. Combine the flour and salt in a medium bowl and whisk until aerated and evenly combined then set aside.
2. Whip the softened butter on medium-high speed for about 3 minutes or until it is light and fluffy (A stand mixer fitted with a paddle attachment is preferred; however, you can whip the butter fluffy with the attachment you would normally use or even with a hand mixer.)
3. Add the sugar and vanilla and continue to mix until whipped and light for another 2 minutes.
4. Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add the flour and mix until well combined, about 1 minute. Next step is to stir in the remaining nuts.
5. Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. NOTE: I used silpats (silicon baking pads) on my baking sheets; or, you can use parchment paper. Bake, rotating pans halfway through, until the underside of the cokies are brown, about 25 minutes. Remove from the oven and let cool for 5 minutes on baking sheets.
6. Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let them cool completely (about 60 minutes) and recoat them in the powdered sugar, tapping off excess sugar, before serving.
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