Hazelnut Butter Cookies Recipe
Ingredients
| Butter stick | 1 , softened | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 1 Pinch | |
| Toasted hazelnuts | 2/3 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon |
Directions
1. In a medium bowl, beat butter and 1/2 cup powdered sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, salt, and hazelnuts until well blended.
2. Add flour and cornstarch to sugar mixture and mix until blended. Divide dough in half. Roll each piece of dough into a 12-inch log. Tightly wrap in wax paper and refrigerate at least 1 hour, until firm.
3. Preheat oven to 350°F. Slice logs crosswise into 1/2-inch-thick cookies. Place 2 inches apart on greased cookie sheets. Bake 18 to 22 minutes, until bottoms begin to color. Let stand 2 minutes on cookie sheets, then remove to a wire rack and let cool completely.
4. In a small bowl, stir together remaining 1/2 cup powdered sugar, vanilla, and enough lemon juice to make an icing of spreading consistency. Spread icing over completely cooled cookies.
2. Add flour and cornstarch to sugar mixture and mix until blended. Divide dough in half. Roll each piece of dough into a 12-inch log. Tightly wrap in wax paper and refrigerate at least 1 hour, until firm.
3. Preheat oven to 350°F. Slice logs crosswise into 1/2-inch-thick cookies. Place 2 inches apart on greased cookie sheets. Bake 18 to 22 minutes, until bottoms begin to color. Let stand 2 minutes on cookie sheets, then remove to a wire rack and let cool completely.
4. In a small bowl, stir together remaining 1/2 cup powdered sugar, vanilla, and enough lemon juice to make an icing of spreading consistency. Spread icing over completely cooled cookies.
Chef
