Folded Hazelnut Cookies Recipe
Folded Hazelnut Cookies Recipe photo by Taste of Home

Folded Hazelnut Cookies Recipe

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We made these cookies when my boys were small. The boys were covered in flour, with aprons wrapped around them and Nutella on their faces. — Paula Marchesi, Lenhartsville, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 1 tablespoon finely chopped hazelnuts
  • 1 tablespoon sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup cornstarch
  • 3/4 cup cold butter, cubed
  • 2 tablespoons Nutella
  • 1 large egg, lightly beaten

Nutritional Facts

1 cookie: 108 calories, 7g fat (4g saturated fat), 24mg cholesterol, 44mg sodium, 11g carbohydrate (4g sugars, trace fiber), 1g protein

Directions

  1. Preheat oven to 350°. In a small bowl, mix hazelnuts and sugar. In a large bowl, whisk flour, confectioners' sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together).
  2. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1/4 teaspoon Nutella in center. Fold dough partially in half, just enough to cover filling.
  3. Place 1 in. apart on greased baking sheets. Brush with beaten egg; sprinkle with hazelnut mixture. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. Yield: about 2 dozen.
Originally published as Folded Hazelnut Cookies in Taste of Home November 2013

Reviews for Folded Hazelnut Cookies

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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MY REVIEW
Reviewed May. 11, 2016

"Fabulous!! I have a joint disorder, so I put everything in a zippy bag & knead it all together. Works great. I then use a cookie scoop, flatten it with a glass & follow the rest of the recipe- too hard for me to roll & cut. I do end up with 48 cookies...I'm ok with that!! I don't like chocolate (gasp!!!) so I use bakers filling-fruit or nuts, whatever I'm in the mood for. I also like to use colored sugar...reflective of the holiday. Red fruit filling at Christmas with green sugar & nuts looks lovely!!! (Red fruit with blue sugar is fun for the 4th too!!) I've made these with gluten free flour (Bob's Mill's 1 to1) OMG!!! Still amazing!!!! No one can believe they're gf!"

MY REVIEW
Reviewed Dec. 20, 2015

"I also thought it was awfully crumbly but it came together great. A delicate cookie Love them"

MY REVIEW
Reviewed Sep. 23, 2014

"I mixed all of the ingredients in the food processor and used it to cut in the butter, which I found easier than cutting it in by hand. I wasn't sure that the dough would come together as it was really crumbly, but after a liitle kneading it came together beautifully. My kids love these cookies and have already asked me to make another batch."

MY REVIEW
Reviewed Jul. 18, 2014

"Nutella is a good filling"

MY REVIEW
Reviewed Dec. 4, 2013

"The person who submitted this recipe must have the patience of a saint! I tried making these today with my 2 boys, ages 4 and 5. I quadrupled the batch to give out as Christmas gifts in my treat packages. Delicious! Mine turned out exactly like the pictures, my boys' cookies..... not so much, but they still taste just as good!"

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