HAZELNUT COOKIES
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste).
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add flour, ground hazelnuts, and salt; beat until dough forms. If needed, drizzle in 1 to 2 tablespoons water, 1 tablespoon at a time, to help form a dough. Dough can be wrapped well in plastic and refrigerated up to 1 day or frozen up to 3 months (thaw in refrigerator before using).
- Roll dough into 1-inch balls and transfer to parchment-lined baking sheets, spacing 2 inches apart. Press balls with tines of fork to flatten. Bake until edges are golden, rotating sheets halfway through, 12 to 15 minutes. Transfer sheets to a wire rack and let cookies cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
OMA KIENER'S HAZELNUT CHRISTMAS COOKIES
An ice box cookie, these were one of the two Christmas cookie recipes my German grandmother made every year until her death at age 92. While they may not be fancy like other Christmas cookies recipes, they are easy to make and taste very nutty. They make me think of Christmas and my grandmother every time I enjoy one.
Provided by KitchenGeisha
Categories World Cuisine Recipes European German
Time 8h27m
Yield 48
Number Of Ingredients 9
Steps:
- Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
- Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
- Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.
Nutrition Facts : Calories 52 calories, Carbohydrate 6 g, Cholesterol 12.8 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 47.5 mg, Sugar 2.9 g
HAZELNUT COOKIES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
GERMAN HAZELNUT COOKIES
Make and share this German Hazelnut Cookies recipe from Food.com.
Provided by Clara12
Categories Dessert
Time 45m
Yield 20 filled cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar with an electric mixer on medium speed until well blended.
- Add egg.
- Gradually stir in the flour and hazelnuts on low speed; mix until well blended.
- Divide dough in half and form 2 logs.
- Chill the logs, wrapped in foil, for at least 1 hour.
- Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
- Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes.
- Let cool completely.
- Place Nutella between the two bottom sides of the cooled cookies.
- Press gently till filling has spread to edge of cookies.
HAZELNUT COOKIES
This cookie is a holiday family favourite. The recipe comes from German Home Baking by Dr Oetker Please Note: The ounces in these measurements refer to weight and not volume.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
- Make a well in the centre and pour in the sugar, vanilla sugar, flavourings and milk.
- Draw in some of the flour from the sides of the well to combine with these to form a thickish paste.
- Add the cold butter or margarine, cut into small pieces and the ground hazelnuts.
- Cover everything with more of the flour and, starting from the middle, work all the ingredients quickly with your hands into a smooth firm paste.
- If the dough is sticky, refrigerate until no longer sticky.
- Roll out the pastry, in small quantities, to 1/8 inch thickness and cut out into circles, squares, hearts, etc.
- Lay cut out cookies on an ungreased baking sheet, brush with milk and decorate each with half a hazelnut.
- Bake in preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 3741.7, Fat 224.4, SaturatedFat 63.6, Cholesterol 226.2, Sodium 1123.2, Carbohydrate 395.6, Fiber 29, Sugar 166.4, Protein 64.4
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5/5 (2)Total Time 25 minsCategory Cookies, DessertCalories 93 per serving
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper. I recommend measuring the ingredients in grams on a kitchen scale for this recipe. Also, watch the video in the post for easy visual instructions.
- If using whole hazelnuts, process them in a food processor/blender into a coarse powder Then add flour, sugar, and baking powder. Blend again for about 20 seconds.
- Add vegan butter, orange juice, and vanilla extract and blend until you have a soft dough. If the dough is too dry, add a little more vegan butter.
- Use a small ice cream scoop or a tablespoon to portion the dough. Use your hands to shape the dough into balls and place them on the lined baking sheet. Flatten them slightly and press a whole hazelnut into the middle of each cookie.
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- Separate the eggs and beat the egg whites until stiff using the normal hooks of your electric mixer. Once the egg white is starting to get stiff (you'll see the ripples from the mixer) start sprinkling in the powdered sugar and add the vanilla extract.
- When the mixture is quite stiff, set your mixer aside. Carefully fold in the ground hazelnuts using a spatula.
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