These nutty, buttery cookies will melt in your mouth, leaving just a trace of orange flavor. An old recipe from my mom in North Dakota, they used to be reserved only for weddings and special occasions. But they're great for Christmas because they look just like snowballs! —Judith Weidner, Spearfish, South Dakota
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. —Katherine Barrett, Bellevue, WA
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish.
I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put them in the freezer or we would have eaten the entire pan! They're now a family favorite.
The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. —Cindy Beberman, Orland Park, Illinois
I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing is just as scrumptious in a sandwich. —Elda Clevenger, Dexter, Oregon
Created by our Test Kitchen, this rich chocolate mousse is a sweet way to begin your morning. With crunchy hazelnuts and a slight vanilla flavor, it’s wonderful with fresh fruit, cookies and a big cup of coffee on the side.