My grandmother taught me how to bake this wonderful cookie among other recipes. Now every time I bake these at Christmas, I have wonderful memories of her.—Alice LeBlanc, Alburg, Vermont
Recommended: The Best Cookies for Dunking
- 1 cup butter, softened
- 2 cups sugar
- 1 egg white
- 2 cups all-purpose flour
- Dash baking soda
- 2 cups ground hazelnuts
- 1/4 cup confectioners' sugar or vanilla sugar
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white. Combine flour and baking soda; gradually add to creamed mixture and mix well. Beat in hazelnuts. Cover and refrigerate overnight or until easy to handle.
- On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
- Dust with confectioners' sugar. Store in an airtight container. Yield: 6 dozen.
Originally published as Hazelnut Cutout Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p77
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