Recipe

Hazelnut Tea Cookies Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 9 months, 2 weeks ago This is a delicious cookie that I made during the holidays. These cookies are not too sweet, but they are buttery, crunchy yet still melt in your mouth. Prep:18m Cook:25m Servings:45	Linda2230
	easy cookie

Juel's plate

Juel's before baking

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lunasea

pleclare

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Ingredients

2 cups all-purpose flour

1/2 tsp table salt

2 sticks butter, softened

1 cup powdered sugar, plus additional for coating

1 tbls vanilla extract

1 3/4 hazelnuts, toasted, finely chopped

NOTE: The inactive prep time to allow the cookies to cool is about 60 minutes.

Directions

Heat the oven to 325 degrees and arrange racks in upper and lower third of your oven. Combine the flour and salt in a medium bowl and whisk until aerated and evenly combined then set aside.

Whip the softened butter on medium-high speed for about 3 minutes or until it is light and fluffy (A stand mixer fitted with a paddle attachment is preferred; however, you can whip the butter fluffy with the attachment you would normally use or even with a hand mixer.)

Add the sugar and vanilla and continue to mix until whipped and light for another 2 minutes.

Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add the flour and mix until well combined, about 1 minute. Next step is to stir in the remaining nuts.

Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. NOTE: I used silpats (silicon baking pads) on my baking sheets; or, you can use parchment paper. Bake, rotating pans halfway through, until the underside of the cokies are brown, about 25 minutes. Remove from the oven and let cool for 5 minutes on baking sheets.

Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let them cool completely (about 60 minutes) and recoat them in the powdered sugar, tapping off excess sugar, before serving.

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Comments

juels 9 months, 2 weeks ago said:
Mmmmm.....these look and sound so yummy! I have some hazelnuts in my pantry, I want to try this soon! Did you mean 1 3/4 cups of hazelnuts?

wynnebaer 9 months, 2 weeks ago said:
I agree with Juels, they sound yummy..:)

ambus 9 months, 2 weeks ago said:
These look fabulous...will have to make them!
Thanks for a wonderful post.I love these
things.

lunasea 9 months, 1 week ago said:
I love tea cookies and bake them a lot for gifts - and for eating. I really like your hazelnut add here - spectacular! Thank you so much!!

juels 7 months, 3 weeks ago said:
Hi Judy, I am back here to tell you that I finally made these, and they are so good! These did come out crunchy and buttery just like you described. Perfect with tea or coffee in the morning! My husband said they taste just like Syrian cookies he had long time ago. Thanks again for a great recipe! Added to the "I made it" group. I also added 2 of my pictures, hope that's OK.

pleclare 7 months, 3 weeks ago said:
These sound wonderful

lilliancooks 7 months, 3 weeks ago said:
These do sound good! Very buttery!

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