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
CHOCOBERRY TORTE RECIPE | ALLRECIPES
The flavors of strawberries and chocolate mingle together in this lovely dessert. This is an easy to make sweet torte. You may increase the amount of fruit to your liking. Raspberries or blueberries are awesome additions to this delicious torte.
Provided by Marc Boyer
Categories Tortes
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans; set aside.
- In a medium-sized mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat with a spoon or wire whisk until batter is smooth. Divide evenly into prepared pans.
- Bake for 22 to 25 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and place on wire racks to cool for 5 minutes.
- Remove from pans and cool completely. Place one layer on serving plate; spoon 1 cup non-dairy whipped topping onto cake layer; top with second layer and remaining whipped topping. Before serving, arrange sliced sweetened fruit, well drained, on top of torte. Serve.
Nutrition Facts : Calories 284.4 calories, CarbohydrateContent 44.9 g, FatContent 10.9 g, FiberContent 1.7 g, ProteinContent 3 g, SaturatedFatContent 4.6 g, SodiumContent 274.4 mg, SugarContent 27.2 g
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