| Level: | Easy |
| Total: | 1 hr 48 min |
| Prep: | 18 min |
| Inactive: | 1 hr 5 min |
| Cook: | 25 min |
| Yield: | 45 cookies |
| Level: | Easy |
| Total: | 1 hr 48 min |
| Prep: | 18 min |
| Inactive: | 1 hr 5 min |
| Cook: | 25 min |
| Yield: | 45 cookies |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 2 sticks butter, softened
- 1 cup powdered sugar, plus additional for coating
- 1 tablespoon vanilla extract
- 1 3/4 cups hazelnuts, toasted and finely chopped
Instructions
- Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
- Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
- Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
- Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
Nutrition Facts
| Serving Size | 1 of 45 servings |
| Calories | 100 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 27 mg |
| Serving Size | 1 of 45 servings |
| Calories | 100 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 27 mg |
Reviews
Delicious, buttery cookies. I used walnuts because that’s what I had on hand and the cookies were yummy.
I use pecans instead since that’s how my husbands mother always made them. They are really easy to make and everyone loves them.
My family loves. I’ve been using this recipe for years for my Christmas treats gift bags.
I’m not a baker. However these were great and surprisingly easy to make!
Fabulous
I really like this recipe they are like a hazelnut shortbread. I like to use salted butter it makes a difference in the taste. I also did them for a cookie exchange in small size, avoided the powdered sugar and sandwich two with nutella in the middle they were great!
This is the recipe I make for my neighborhood cookie-thon party: every. single. year. They always come out delicious, and everyone loves them. They are not too sweet (just right), and they have a nice, toasty, buttery taste. Great Christmas/holiday cookie, because they look like little snowballs! 🙂