Hazelnut Butter Cookies

1¼ cups unbleached, all-purpose flour ¾ cup (4 ounces) lightly toasted hazelnuts ¼ teaspoon salt 12 ounces unsalted butter, at room temperature ¾ cup powdered sugar 1 tablespoon pure vanilla extract

Calories 56 (77% from fat)) icarbo 3g ipro 0g ifat 5g isat. fat 0g ichol 10mgisod 8mg icalc. 4mg fib 0g

Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 15 to 20 times, to chop the hazelnuts and combine with the flour. 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. Shape into 2 equal balls, wrap in plastic wrap. 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 350º F. Slice ¼-inch thick and place 2 inches apart on ungreased baking sheets. Bake in the preheated oven for 10 to 14 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.