Butter Chestnuts Recipe
Ingredients
| Butter stick | 1 1/2 , softened | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 1 1/3 Cup (16 tbs) | |
| 1 cup ground hazelnuts or walnuts | ||
| Unsweetened cocoa powder | 3 Tablespoon | |
| Powdered sugar | 2 Tablespoon | |
Directions
1. Preheat oven to 350°F. In a medium bowl, beat butter, granulated sugar, and vanilla with an electric mixer on medium speed until well blended. Beat in flour and nuts until dough is smooth, scraping side of bowl frequently with a rubber spatula.
2. Divide dough into 1 1 1/4-inch balls; flatten slightly. Arrange balls 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until lightly browned. Let cookies cool 2 minutes on sheets, then transfer to a wire rack set over a sheet of wax paper.
3. In a small bowl, combine cocoa powder and powdered sugar. Stir until well mixed. Sift cocoa mixture over warm cookies to coat tops completely. If necessary, place cocoa mixture that has fallen on wax paper back into sifter and sift onto cookies. Let cookies cool completely; store in a tightly covered container.
2. Divide dough into 1 1 1/4-inch balls; flatten slightly. Arrange balls 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until lightly browned. Let cookies cool 2 minutes on sheets, then transfer to a wire rack set over a sheet of wax paper.
3. In a small bowl, combine cocoa powder and powdered sugar. Stir until well mixed. Sift cocoa mixture over warm cookies to coat tops completely. If necessary, place cocoa mixture that has fallen on wax paper back into sifter and sift onto cookies. Let cookies cool completely; store in a tightly covered container.
Chef
