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Hazelnut Sables

Source of Recipe


From "The Ultimate Cookie Book" by Betty Crocker






List of Ingredients



• 1/2 cup shelled hazelnuts
  
• 3/4 cup butter or margarine, softened
  
• 3/4 cup powdered sugar
  
• 1/2 tsp vanilla
  
• 1 egg yolk
  
• 1-1/4 cups flour
  
• 2 tsp granulated sugar
  






Instructions



1. Place the hazelnuts in a small baking pan and toast in a preheated 350º F oven 10 minutes, or until the skins start to crack. Remove from the oven and cool slightly. Put into a kitchen towel and rub to remove the skins. Put into a food processor and grind finely.
   
   
2. Beat the butter or margarine and the powdered sugar in the large bowl of an electric mixer until light in color and fluffy. Beat in the vanilla and egg yolk, followed by the ground nuts and flour. Refrigerate for about 15 minutes, until firm enough to roll into a log. Flour the dough lightly and roll with a piece of plastic wrap into a log about 10 inches long. Slide onto a baking sheet and refrigerate the dough 1 hour.
   
   
3. Cut the dough into 1/4-inch thick slices. Place on ungreased baking sheets and sprinkle with granulated sugar. Bake in a preheated 350º F oven 10 to 12 minutes, until the edges are just starting to turn golden. Let sit on the baking sheet 1 minute before transferring to cooling racks. Cool completely.
   
   Makes about 41 cookies.