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59
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
1¾ cups + 2 tablespoons unbleached,
all-purpose flour
1¼ cups lightly toasted hazelnuts
3
⁄
8
teaspoon kosher salt
3 sticks (¾ pound) unsalted butter,
room temperature
1 cup + 2 tablespoons confectioners’
sugar
1½ tablespoons pure vanilla extract
Insert the metal blade. Pulse to combine the flour, hazelnuts, and salt, about 20 pulses.
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 1¼ 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 ¼-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 information per cookie:
Calories 33 (44% from fat) • carb. 4g • pro.1g
• fat 2g • sat. fat 1g • chol. 1g • sod. 4mg • fiber 1g
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