Tuesday, December 27, 2011
hazelnut butter cookies
We're enjoying the last of the Christmas cookies, which reminded me that I wanted to share another butter cookie recipe with you. Maybe you'll tuck this one away for the next holiday, or make them now for one last special treat!
The ingredients for this cookie are identical to the almond crescent cookies except for the use of hazelnuts instead of almonds.
~Makes about 40 cookies
2 Cups all-purpose flour, organic white unbleached
1/3 Cup sugar
3/4 Cup hazelnuts, ground finely, plus 40 whole hazelnuts for topping
1/2 of a whole vanilla bean, cut lengthwise and the seeds scraped out
1 Cup butter, chilled
4 ounces sweetened baking chocolate, melted for dipping
1. Mix together flour, sugar, hazelnuts, and vanilla bean seeds
2. Cut in the butter, but don't worry about mixing it too thoroughly
3. Turn the mixture onto a lightly floured surface and knead until a dough ball is formed and the butter is incorporated. The dough will be soft and break apart easily.
4. Divide the dough into fourths and form each fourth into a log. Divide each log into 10 equal portions
5. Shape each of those portions into a disc by hand. (I roll the dough into a ball and then flatten it, cupping my hands around the edges to form a disc. I've found this to be easier than using a cookie cutter because the dough is so soft)
6. Press a whole hazelnut into the center of each cookie. (You'll notice in my pictures that I used chopped hazelnut pieces, but I really prefer whole ones when I can find them)
7. Place on a cookie sheet and bake for 12-15 minutes at 325 degrees F. The bottoms should be slightly browned, and the cookie will still be quite soft when you remove them from the oven to cool
8. Cool on a wire rack while you slowly melt the chocolate in a saucepan
9. Dip the bottom of each cookie in the chocolate, placing them chocolate-side facing up on a plate. Put in the refrigerator to cool
10. Remove from refrigerator when chocolate is hardened, and enjoy!