Dessert
About 1 dozen cookies
30 minutes
10 minutes
Melissa's Corporate Chefs
1/2 lbs. butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour, softened
1 cup hazelnuts, toasted and well pulverized
Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla and continue beating until smooth. Sift the flour into the mixture 1/2 cup at a time, beating well after each addition. Beat in the ground nuts.
Place the dough in a pastry bag or cookie press fitted with a medium sized star tip. Pipe the dough out on ungreased baking sheets forming rounds and rings about 1 1/2 inches diameter, or s-shapes or crescents about 2 inches long, spacing the cookies 1 inch apart.
Bake in the middle of the oven for about 10 minutes, or until the cookies are firm and light brown. With a spatula, transfer them immediately to a cake rack to cool.
Store in air tight container, or, to freeze: in a freezable container, lay cookies in layers with wax paper between each layer. Keeps tightly sealed up to 3 months.
