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Daddy Long Legs...cookies




Source of Recipe


Schmitty


List of Ingredients




Dough:
5 ounces (1 1/2 sticks) unsalted butter at room temperature
1 cup granulated sugar
2 large eggs room temperature
10 ounces (2 cups) hazelnuts toasted
2 1/4 cups unsifted all purpose flour



Recipe



In large bowl of an electric mixer, cream the butter at medium low speed until smooth about 1 minute. Beat in the sugar at medium speed until well combined and fluffy, scraping down the sides of the bowl. Add the eggs, one at a time mixing until well combined. Lower speed and add the nuts all at once, add the flour gradually. Mix just until thoroughly combined. Divide dough into four equal portions. With floured fingertips form portion of dough into rectangle brick 10 inches long, 2 inches wide and 1 inch high.
Wrap each in plastic and refrigerate until firm for at least 4 hours or up to 3 days; or freeze well wrapped up to 1 month.
Adjust rack to lower third of oven and preheat oven to 350 degrees. Line large cool baking sheets with parchment paper. Remove one brick of dough at a time from refrigerator. Using sharp knife cut 3/8 inch thick slices and place them cut side down 1/2 inch apart on baking sheet. Bake one sheet at a time for just 8 minutes.
Cookie surface will be dull, not shiny. Remove baking sheet from the oven and turn cookies over with a metal spatula. Return to oven and bake about 7 to 10 minutes or until pale golden and crisp. Remove cookies with a metal spatula and place on a rack to cool.
Store in airtight metal containers and store at room temperature.
Refrigerating dough with with the nuts already mixed in makes the nuts slice easier. They absorb moisture from the dough.