buttery hazelnut tea cookies
- Categories
- Cookies
- Yield
- 1 Batch
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; at room temperature |
| ¼ cup | Sugar |
| 1 | Egg yolk |
| 2 cups | All-purpose flour |
| ½ teaspoon | Allspice |
| 1 | Egg white; lightly beaten |
| ½ cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Electric Mixer:
Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2x10-½" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275 oven for 1 hour, 20 minutes, or until the cookies are a light golden brown.
Cut into approximately 1-½" squares while still warm.
Food Processor:
Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl.
Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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