1 cup butter, softened (2 sticks)
1/2 cup confectioners' sugar
1 tablespoon hazelnut extract
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 1/2 cups chopped hazelnuts
Preheat oven to 325 degrees F. In a large bowl cream butter and sugar. Add hazelnut and vanilla extracts, and salt; mix well. Gradually add flour, and fold in the hazelnuts.
Roll a tablespoon of dough into a ball. Place 12 dough balls on an ungreased baking sheet and flatten each slightly with a fork.
Bake for 18 to 22 minutes or until the edges are golden brown. Cool on a wire rack. Makes 36 cookies.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the Pecan Sandies recipe.
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