These are not made from gold, as the rings in the song "The Twelve Days of Christmas," but they are definitely rich and worth their weight in the precious metal! Choose these nutty taste dazzlers when you want to impress, say, at a cookie exchange.
- Portion size 55 servings
Spread hazelnuts in single layer on baking sheet; toast in 350°F (180°C) oven for about 10 minutes or until fragrant and skins crack. Dump onto clean towel; rub briskly to remove most of the skins. Let cool. In food processor, chop to size of coarse bread crumbs. Remove 1/2 cup (125 mL); set aside. Chop remaining nuts very finely; set aside.
In bowl, beat butter with icing sugar until fluffy. Beat in egg yolks, 1 at a time; beat in vanilla and salt. Stir in flour and finely chopped nuts in 2 additions.
Divide dough in half; flatten into discs and wrap in plastic wrap. Refrigerate for 2 hours or until chilled. (Make-ahead: Refrigerate dough for up to 24 hours.) Let stand at room temperature until soft enough to roll.
Line rimless baking sheets with parchment paper or grease; set aside.
Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to generous 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) crinkle-edge cutters, cut out rounds; with small crinkle-edge cutter, cut out centres. Beat egg white; brush over each ring. Sprinkle with reserved nuts. Transfer to prepared pans.
Bake in centre of 350°F (180°C) oven for about 8 minutes or until slightly darkened on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Ring:</b> about
- Sodium 36 mg
- Protein 1 g
- Calories 88.0
- Total fat 7 g
- Cholesterol 25 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0