Tuesday, November 23, 2010

Hazelnut Rounds

This hazelnut shortbread cookie recipe is a souvenir of my high school cooking class...rather a long time ago.  I have made them off and on throughout the years and always think of Mrs. Pucher...my fabulous instructor with her European accent and her contagious enthusiasm.  I have no idea what ever became of her...but her cookies live on!  They are a great addition to cookie trays during the holiday season.

  • 1 cup butter  (no substitutes)
  • 1/2 cup icing sugar (confectioners sugar)
  • 1 1/2 cups flour
  • 1 teaspoon pure vanilla
  • 1/2 cup ground hazelnuts
  • chocolate for drizzling, optional

  1. Cream butter and sugar well.
  2. Add vanilla.
  3. Add flour and ground nuts and mix well incorporated.
  4. Roll teaspoons of dough into small balls.
  5. Place 2" apart on cookie sheets lined with parchment paper.
  6. Flatten to 1" in diameter, using the flat bottom of a glass tumbler dipped in sugar.
  7. Bake at 350°F for 8-10 minutes.
  8. Transfer to wire rack to cool.
  9. Drizzle with melted chocolate.