Hazelnut Cookies
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Martha Stewart Living, October 2010
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Makes 25
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Ingredients
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 11/4 cups all-purpose flour
- 1/2 cup roasted hazelnut meal
- Coarse salt
Directions
- Preheat oven to 350 degrees. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Add flour, hazelnut meal, and 1/2 teaspoon salt; beat until dough forms.
- Roll dough into twenty-five 1-inch balls, and transfer to baking sheets. Press balls with a fork to flatten. Bake until edges are golden, 12 to 15 minutes. Let cool on sheets set on wire racks.
- Cookie dough can be refrigerated for up to 1 day or frozen for up to 3 months. Thaw before using.
Not worth the expensive ingredient (hazelnut meal) in my opinion. I doubt I'll make these again.
@zadranka - Thanks, I was thinking it was just me, or making the cookies at altitude in Denver!! I definitely don't have dough consistency. I'll try adding the egg and see if that does it.
Is it just me, or was an egg missing from the ingredient list?
After adding all the ingredients, I had nothing close to a dough consistency. An egg was necessary to make it all stick together, and the result was still delicious!
The best new cookie I've tasted in decades. Nutty, sweet and salty. That being said, I'm not sure I made them correctly. My local Whole Foods did not have hazelnut meal. I bought raw, shelled hazelnuts and toasted three-fourths cup in a cake pan for 15 minutes at 350 F on a cookie sheet, let them cool and ground them in a blender. I measured out 1/2 cup. I also sprinkled the top of each cookie with a few grains of course salt before baking. Delicious. ?Ǭ?
So delicious! Really strong hazelnut flavor. Not too sweet. Reminded me of peanut butter cookies, but way better.