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
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.
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 GELT COOKIES
Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!
Provided by Molly Yeh
Categories dessert
Time 45m
Yield 24 to 26 cookies
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
- Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment and set aside.
- Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
- Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
- To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.
CHEATERS HAZELNUT SANDWICH COOKIES
Provided by Robin Miller : Food Network
Categories dessert
Time 30m
Yield 16 cookie sandwiches
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.
- Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.
- While cookies are baking, melt chocolate chips in a double boiler over low heat.
- When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.
- Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.
HAZELNUT CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
- For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)
HAZELNUT FORTUNE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
- Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
- Bake for approximately 5 minutes until the edges become brown. Remove from the oven.
- One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
- When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.
MRS. JOHN F. KENNEDY'S CRèME BRûLéE
Time 7m
Number Of Ingredients 5
Steps:
- Heat cream in top of double boiler over boiling water. In a bowl, beat egg yolks well. Gradually add granulated sugar and continue to beat until light and creamy. Slowly stir in hot cream. Place mixture in top of double boiler over gently simmering water. Cook, stirring constantly, until mixture heavily coats a silver spoon. Add vanilla. Pour into a heat-proof 2-quart casserole. Chill several hours. Just before serving, sprinkle top evenly with brown sugar. Place in preheated broiler 3 inches from heat. Broil 1 to 2 minutes. Watch carefully; sugar will burn easily. Serve at once.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S MUSHROOMS WITH HERBS
Time 15m
Number Of Ingredients 11
Steps:
- Wash and slice the mushrooms, combine with the remaining ingredients. Let stand 2 hours. Melt 4 tablespoons butter or margarine in a saucepan, add mushrooms and marinade. Simmer 10 minutes, stirring frequently. Serves 4 to 6
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE-HAZELNUT COOKIES
Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 28
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.
- Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.
- Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.
- Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
MRS. JOHN F. KENNEDY'S HOT CHEESE CORN BREAD
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S GRILLED TOMATOES
Number Of Ingredients 3
Steps:
- Cut 3 large tomatoes into halves crosswise. Arrange on a flat pan. Sprinkle top surfaces with a mixture of 3 tablespoons fine dry bread crumbs and 1 tablespoon grated Parmesan cheese. Dot with a little butter or margarine. Place in a preheated broiler about 4 inches from heat and broil until crumbs are browned. Sprinkle the edges with chopped parsley. Author's note: Substitute bread crumbs with Italian seasoned bread crumbs for a nice touch.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S SOUFFLé FROID AU CHOCOLAT
Number Of Ingredients 8
Steps:
- Combine chocolate and confectioners' sugar in a saucepan. Gradually add hot milk, stirring constantly. Place over low heat and stir until mixture reaches the boiling point. Do not boil. Remove from heat. Stir in softened gelatin, sugar, vanilla, and salt. Chill until slightly thickened. Beat with a rotary beater until light and fluffy. Fold in whipped cream. Pour into a 2-quart serving dish. Chill 2 to 3 hours.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HAZELNUT COOKIES
Time 15m
Yield 7 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Gradually fold sugar into egg whites. Fold in nuts, cinnamon, lemon juice, and rind. Drop from a teaspoon onto greased and floured cookie sheets. Bake 10 minutes. Remove from pans immediately with a wide spatula.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE
Time 15m
Number Of Ingredients 12
Steps:
- Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.
Nutrition Facts : Nutritional Facts Serves
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