HAZELNUT COOKIES RECIPE | ALLRECIPES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts : Calories 96.6 calories, CarbohydrateContent 10.3 g, CholesterolContent 16.9 mg, FatContent 5.8 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 3 g, SodiumContent 76.6 mg, SugarContent 5.3 g
HAZELNUT COOKIES RECIPE - NYT COOKING
Provided by Moira Hodgson
Total Time 30 minutes
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http//schema.org, Calories 105, UnsaturatedFatContent 5 grams, CarbohydrateContent 10 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 34 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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