1 Video | Photo: Hazelnut Tea Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 2 sticks butter, softened
- 1 cup powdered sugar, plus additional for coating
- 1 tablespoon vanilla extract
- 1 3/4 cups hazelnuts, toasted and finely chopped
Directions
Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
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By atlcook
Alpharetta, GA
on January 03, 2013
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I've been making this recipe for a few years now. I make them using pecans. I think one of the keys to this recipe is not only having the butter softened but grinding the nuts FINELY as the recipe says. LOVE IT. Only complaint is I want them to remain more of a ball shape then flat on the bottom. I did notice in the video that her's are also flat on the bottom. I did chill the dough and then after rolling chilled again but they still flattened slightly. I bake them much less than the 25 minute time. More like 15 - 20 min depending on size. That could be a reason some are saying they are dry.
By Leslie Strauss
on December 23, 2012
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Loved these cookies, especially with hazelnuts. Made a double batch today. Chilled the dough for a few hours and used a small cookie scoop instead of hand rolling. I think the dough was too crumbly because the recipe does not call for eggs. Chilling the dough and using a cookie scoop really helped.
These are my favorites ... might not share them with anyone.
By rstanm
Virginia
on December 18, 2012
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Don't normally do reviews. But learned something on these that was important for me. Made two batches in three days. First batch seemed very dry and had trouble forming cookies. Tasted fine, but not gift worthy. Today's try. REALLY followed recipe timing on mixing all ingrediants. Still, When I followed Aida's suggestion for using a small ice cream scope to form cookies, disaster. still too dry and falling apart. But discovered when I formed the dough into balls in my hand, success. My hands warmed them enough for the butter to hold their shape.
Second thing I learned. No way the recipe makes 45 cookies. I formed walnut sized balls. Anything smaller would look ridiculous. Got 32. Good enough in my opinion.
Last thing. Hazelnuts in first, walnuts in second. Preferred taste of walnuts.
Read all 49 reviews