Hazelnut Cutout Cookies Recipe

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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
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch
MAKES: 72 servings


  • 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

Nutritional Facts

1 each: 71 calories, 4g fat (2g saturated fat), 7mg cholesterol, 20mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.


  1. 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.
  2. 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.
  3. 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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