Hazelnut Butter Cookies Food

HAZELNUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Add the hazelnuts to the workbowl of a food processor and process for 2-4 minutes until liquified and smooth.
• Beat butter, sugars, and 1 cup of hazelnut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined. Add chocolate chips and stir until just combined.
• Use a medium (1.5 tbsp) cookie scoop to form dough into balls. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

HAZELNUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Sift first 4 ingredients into medium bowl.
• Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
• Beat in egg and vanilla.
• Beat in flour mixture.
• Stir in chocolate chips.
• Cover and refrigerate at least 2 hours.
• (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.) Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls.
• Arrange 1 inch apart on prepared sheets.
• Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
• Let cool on sheets on racks 5 minutes.
• Transfer cookies to racks and cool.
• (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).

EVA'S CHOCOLATE HAZELNUT BUTTER COOKIES

Steps:

• Sift together dry ingredients: flour, baking powder, salt and cocoa.
• Add crushed hazelnuts; set aside.
• In a separate bowl; cream together butter and sugar.
• Add egg and vanilla to butter-sugar mixture.
• Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
• Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
• Mixing only until all ingredients are incorporated.
• Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
• Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
• Flatten balls slightly with a fork.
• Bake in a preheated oven at 400° for 10-12 minutes until set.
• DO NOT OVERBAKE.
• Let Cool for 2 minutes and remove from baking sheet.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
• Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
• Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
• Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

HAZELNUT CRESCENT COOKIES

Steps:

• Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
• Cream butter and sugar together until light and fluffy.
• Add the vanilla, mixing to combine.
• Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
• Cover and chill in the refrigerator 2 hours or overnight.
• Preheat oven to 350°F.
• With hands, take about a tbsp of dough and roll into a rope shape.
• Twist on cookie sheet into a half moon to form a crescent shape.
• Bake for 10 minutes (do not brown).
• Let sit on cookie sheet for 5 minutes (cookies will be fragile).
• CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
• Once completely cooled, roll in powdered sugar a second time.
• Store in tightly covered container.

HAZELNUT COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
• Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
• Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
• Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
• Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.