Hazelnut Sandies

Welcome to my 900th post! To see other Milestones, check out the tab above.

These cookies were also in this month's Food Network magazine and looked like an easy twist on a traditional Christmas cookie.

Recipe from Food Network.

-1/3 cup blanched hazelnuts
-1 cup all-purpose flour
-1/4 teaspoon ground allspice
-1/4 teaspoon salt
-1 stick unsalted butter, at room temperature
-1 cup confectioners' sugar
-1/2 teaspoon pure vanilla extract
-Cooking spray

Spread the hazelnuts on a baking sheet and bake until golden brown, about 5-10 minutes, keep an eye on them or they may burn! Let cool, then finely chop. 

Whisk the flour, allspice, salt and hazelnuts in a medium bowl. Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture until the dough comes together. Cover with plastic wrap and refrigerate until firm, at least 1 hour (you can refrigerate the dough for up to 24 hours).

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet. Bake until light golden on the bottom, about 12 minutes.

Immediately transfer the warm cookies to a bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely. Roll the cookies in confectioners' sugar again when completely cool.

I really like hazelnuts and these types of cookies -- however, I was not a fan of these, I preferred the Cocoa Snickerdoodles. Dave liked these Hazelnut Sandies the best out of the two. He thought the cookies had a nice light composition. He also liked that they were bite sized. 


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