Hazelnut Tri Color Cookies Recipes
Recipe From cooking.nytimes.com
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
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- In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg and vanilla extract on high speed.
- In a medium bowl, whisk the flour, cinnamon, nutmeg and salt until combined. With the mixer on low, slowly add the flour mixture and mix until just combined. Add 1 cup of the chopped hazelnuts and mix until just combined.
- Place the dough out onto a floured work surface and divide into two halves. Use floured hands to shape each log into about 2 1/2 inches in diameter and 8 inches long. Tightly wrap the logs in plastic wrap and place in the fridge for at least 4 hours or overnight.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart and bake for 14-16 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack.
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Web Dec 13, 2019 · These simple drop cookies are easy to make and taste amazing. The perfect Italian Hazelnut Cookie Recipe to add to your Christmas Baking.
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