Hazelnut Sugar Cookies
The original recipe says that the dough freezes well and that you can double the recipe. This is a good recipe for children.
Makes 30-40 small cookies
½ cup hazelnuts
¼ cup sugar
3 Tbs. turbinado sugar
3/4 cup flour
½ cup cold butter
a pinch of salt
Preheat the oven to 350 degrees and set the rack in the middle.
Toast the hazelnuts for about 6 minutes, until the skin begins to loosen and they become fragrant. Rub the nuts in an old kitchen towel to remove most of the skin and cool to room temperature. Pulse the nuts and sugar in a food processor until the nuts are finely ground, then add the flour and a pinch of salt and pulse until combined. Cut the cold butter into small pieces and add to the mixture. Pulse until a ball begins to form, dividing the dough in half and forming it into two logs, using your hands. Wrap the dough in saran wrap, forming them into two 11-inch long logs that are about an inch wide. Chill for at least an hour (or up to a day). Cut logs into ½-inch slices and arrange them on two baking sheets. Bake one sheet at a time until the bottom edges just begin to turn a pale gold, about 10 to 12 minutes. Cool the cookies on the sheet for two minutes or longer, dip them in a bowl sugar and cool on a plate. Store the cookies in an air-tight container. They will last for several days and improve with age. (Even the crumbs are good.)
Recipe from Gourmet’s food editor Maggie Ruggiero's mother, Trudy Schwarz