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Hazelnut and Cinnamon Cookies

Source of Recipe


From "Baking with Jim Dodge"






List of Ingredients



• 1-1/4 cups hazelnuts
  
• 12 Tbsp cold unsalted butter
  
• 1-1/4 cups powdered sugar
  
• 1 tsp cinnamon
  
• 1 large egg
  
• 2 cups flour
  






Instructions



1. Toast the hazelnuts on a cookie sheet in a preheated 350º F oven until fragrant, about 10 minutes. Let them cool, then chop in a food processor until fine.
   
   
2. Cut the butter into 1-inch cubes. Put it into a bowl with the powdered sugar, cinnamon and ground nuts; mix with an electric mixer. Mix in the egg. Add the flour and mix it in with a rubber spatula. If the dough is sticky, sprinkle on a little more flour. Work the dough into a smooth patty with your hands. If it feels damp, sprinkle on a bit more flour and smooth it in.
   
   
3. Place the dough on a sheet of parchment and pat it into a 4 x 8-inch loaf, about 1-1/4 inches tall. Wrap the parchment around it to cover it completely. Fold the parchment carefully at the corners, as you would gift-wrap a package, so that the corners of the dough stay square. Refrigerate at least 30 minutes; the wrapped dough will keep in the refrigerator for 2 days.
   
   
4. Preheat the oven to 350º F. Line 2 cookie sheets with parchment. Unwrap the dough and cut it in half lengthwise with a sharp knife. Cut each half crosswise into rectangular cookies, between 1/8- and 1/4-inch-thick. Each half should make about 48 cookies.
   
   
5. Place as many cookies as will fit on the cookie sheets about 1/2-inch apart. Bake until they begin to brown around the edges, 10 to 12 minutes. Slide the parchment onto a counter or tabletop and bake any cookies that remain. Store at room temperature in a tightly covered tin.
   
   Makes about 8 dozen cookies.
   
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   NOTE: The cookies can be dusted with powdered sugar, if desired.