Your patronage of our
partners supports this web site. We thank you!
Buy this Art Print at AllPosters.com
1 stick (1/2 cup) unsalted butter, softened
1/2 cup superfine sugar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated orange zest
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup hazelnuts, chopped fine toasted until golden, and cooled
Preheat oven to 325 degrees F. and grease 2 baking sheets.
In a bowl with
an electric mixer beat together butter and sugar until light
and fluffy and beat in
vanilla and zest. Into another bowl sift together flour, salt and baking powder and beat
into butter mixture until just combined.
Stir in nuts. Roll level teaspoons of dough into
balls and put 2 inches apart
on baking sheets. (alternatively, drop teaspoons of dough 2
inches apart onto baking sheets.) Bake cookies in batches in middle of oven until pale
golden, about 18 minutes. Cool cookies on baking sheets 2 minutes and carefully transfer
with a metal spatula to racks to cool completely.
Cookies may be made 3 days ahead and
kept in airtight containers.
Makes about 60 cookies.
Index - Cookie Recipe Archives
Recipe Archives Index