Hazlenut Cookies
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
125g (3/4 Cup) Unsalted Butter Softened
3/4 Cup (150g) Soft, Light Brown Sugar
3/4 Cup (150g) Caster Sugar
1 teaspoon (5ml) Vanilla Extract or Vanilla Bean Paste
2 large Eggs
2 1/2 Cups (350g) Plain Flour
1 teaspoon (5g) Baking Soda (Bicarbonate of Soda)
Approximately 1 Cup (100g) Crushed Hazelnuts
30 (or so) Whole Hazelnuts
- Preheat the oven to 180°C or 170°C Fan.
- Line 2 large baking sheets with non-stick baking paper (or use non-stick baking sheets).
- Put the butter and both sugars and the vanilla in a large mixing bowl and beat with electric beaters until light and fluffy (You can use an electric stand mixer instead if you prefer).
- Add the eggs one at a time, beating well and scraping down the sides of the bowl with a spatula or spoon after each one.
- Sift the flour and bicarbonate of soda over the mixture, add the chopped hazelnuts and mix everything together until it is just combined.
- Take about a tablespoon of the mixture and roll it into a ball with your hands (it is rather a messy job!) When formed, put them on the prepared baking sheets. The ones in the picture were roughly the size of a walnut shell and weighed approximately 30g each. You want to space them out well on the tray as they spread as they cook. I fitted 9 cookies per tray. You will probably need to cook the cookies in 2-3 batches.
- Press a whole hazelnut in the top of each ball.
- Bake in the oven for 12–15 minutes until golden brown. They will be quite soft at the end of the cooking time but will firm up as they cool.
- When the time is up, remove the cookies from the oven and leave them to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- You can shake a little icing sugar through a sieve, over the top of the cookies to decorate them or drizzle over some melted chocolate once they are cooked.
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Awesome post.