Buttery Hazelnut Cookies

Once I got back  to Boston, I finally caught up on all the personal admin I had been neglecting during my last few weeks of working. I did piles laundry, opened mail, and finally finished  unpacking from Burning Man. (Yes, I know that was months ago)

While surveying my dry goods shelf for things that needed to be used up before the move treats to bake to procrastinate on folding laundry, I found a bag of hazelnut flour and decided to make it into cookies. I only wanted to use what I had on hand, so the result is a very simple butter cookie with a hint of hazelnut flavor.  I liked these best when dipped into my morning coffee, because cookies are always better for breakfast!

Beach House – Wild


Buttery Hazelnut Cookies

Ingredients
1 stick unsalted butter, softened
½ cup sugar
1 egg
1 ¼ cups all-purpose flour
½ cup roasted hazelnut meal
1 teaspoon vanilla extract
½ teaspoon salt

Directions

Preheat oven to 350 degrees. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Add egg and vanilla extract and beat until combined. Add flour, hazelnut meal, and salt and beat until dough forms.

Using a small cookie scoop, roll dough into 1-inch balls and transfer to parchment-lined baking sheets.

Press balls with a fork to flatten. Bake until edges are golden, 12 to 15 minutes.


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