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Campanelli, Pauline
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Hazelnut Cookies

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Cookie Cutters
Campanelli, Pauline
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Hazelnut Cookies
Gourmet January 1996

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.
 

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