Desserts
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.
cups (440ml) + 2 tablespoons | 3/4 | pound (340g) unsalted butter, | |
| (30ml) |
| at room temperature |
cups (315ml) (6 ounces [175g]) | 1 | cup (250ml) + 2 tablespoons | |
| lightly toasted hazelnuts |
| (30ml) powdered sugar |
3/8 | teaspoon (1ml) salt | tablespoons (25ml) vanilla |
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 15 to 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 (25cm) long and
When ready to bake, preheat the oven to 350˚F (175˚C). Slice 1/4 inch (0.6cm) thick and place 2 inches (5cm) 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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