Publisher Photo
Publisher Photo
My mom and I make these delicate cookies every Christmas. Hazel nuts give a little different flavor from the usual pecans. —Beverly Launius, Sandwich, Illinois
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole hazelnuts, ground
  • Confectioners' sugar

Directions

In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Cover and refrigerate for 2 hours or until easy to handle.
Shape dough by teaspoonfuls into 2-in. rolls. Form into crescents. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Dust with confectioners' sugar. Yield: about 10 dozen.
Originally published as Hazelnut Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p116

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole hazelnuts, ground
  • Confectioners' sugar
  1. In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Cover and refrigerate for 2 hours or until easy to handle.
  2. Shape dough by teaspoonfuls into 2-in. rolls. Form into crescents. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Dust with confectioners' sugar. Yield: about 10 dozen.
Originally published as Hazelnut Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p116

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