1 2/3 cups all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (4 oz) unsalted butter, room temperature
¾ cup + 2 Tablespoons sugar
1 large egg, room temperature
1 tsp vanilla extract
1/3 cup ground toasted hazelnuts
extra all purpose flour for rolling out the dough
In a bowl, whisk together flour, baking powder and salt and set aside.
In stand mixer with paddle attachment, cream the butter and sugar on medium speed until light in color and fluffy.
Scrape the bowl sides and bottom well. While mixer is on low speed, gradually add the egg and vanilla extract. Mix to combine and scrape bowl sides as needed.
With mixer still on low speed, add the dry ingredients gradually until incorporated. Add ground hazelnuts and mix until a uniform dough is formed.
Divide dough into 2 pieces and flatten into ½ inch thick discs. Wrap in plastic wrap and refrigerate for 2 hours to firm up dough. At this point the dough can be double wrapped and frozen for up to 2 weeks. To defrost dough, place in refrigerator overnight.
Preheat oven to 325 degrees F, line cookie sheet pans with parchment paper.
On a floured board, place a piece of the dough and dust top with flour. Gently roll out the dough to 1/8 inch thick. Using a cookie cutter, cut out cookies and place on sheet pan, leaving 1 inch apart between cookies.
Bake for 10-11 minutes or until edges are golden brown. Transfer to wire racks with a spatula to cool completely.
Servings48 1-inch diameter cookies
no nutrition information available
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