Secret Ingredients
- 1 cup softened butter (2 sticks)
- 1 cup sugar
- 2 cups sifted flour
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup hazelnuts , toasted and finely grated
- Confectioners' sugar , to cover
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Directions
- Preheat oven to 300 degrees Farenheit.
- Grind the nuts (A mouli grater works quickly and easily).
- Work butter and sugar in a bowl until creamy. Please don’t use margarine because that’s a different recipe!
- Add flour, salt, vanilla and nuts; mix until well blended.
- Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
- Cut into three-inch lengths.
- Place on ungreased cookie sheet, either on foil or parchment paper, curving them into “C” shapes about one inch apart, and bake 18 to 20 minutes.
- Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
- Makes about 6 dozen cookies.
- TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 – 3 minutes more. (Remember to turn oven down for the cookies.).
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