Austrian Hazelnut Butter Cookies
This recipe makes 43 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 85 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 14 mg |
| potassium | 25 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 4 |
| folate | 5 |
- Preparation time: 15 minutes
- Total time : 28 minutes
- Portion size: 43 cookies
Ingredients
- 3/4 cup 3/4cuphazelnuthazelnuts
- 3/4 cup 3/4cupgranulated sugar
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 2 tsp 2tspinstant espresso powder or instant coffee granules
- 3/4 tsp 3/4tspcinnamon
- 1/4 tsp 1/4tspsalt
- 1 cup 1cupunsalted butter
Preparation
On baking sheet, toast hazelnuts in 350°F (180°C) oven until skins crack, about 8 minutes. Transfer to tea towel; rub off most of the skins. Finely chop and transfer to plate; stir in 2 tbsp (30 mL) of the sugar.
In large bowl, stir together flour, remaining sugar, espresso powder, cinnamon and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Transfer to work surface; knead until smooth.
Roll by 1 tbsp (15 mL) into balls; roll in hazelnut mixture. Place on parchment paper–lined baking sheets; flatten slightly. Bake in 325°F (160°C) oven until golden, about 20 minutes. Let cool on pans on racks.
Source : Canadian Living Holiday Cookbook: Fall 2010
