Butter Cookies With Hazelnuts

Hazelnut Cookies Sugar Spun Run

WEBJan 11, 2016 · Once butter has cooled, add sugars and stir until combined. 1 cup (200 g) light brown sugar, ¾ cup (150 g) granulated sugar. Add …

Rating: 4.3/5(7)
1. Place your butter in a medium-sized saucepan and melt over low heat.
2. Increase heat to medium (do not walk away from your butter or it will burn, trust me) and swirl occasionally with a wooden spoon as the butter snaps and crackles.
3. Let the butter snap and pop (while stirring occasionally), and once this begins to slow, begin to stir the mixture constantly.
4. The butter will be foamy so it will be difficult to tell once it has begun to brown, but once you begin to smell the unmistakably nutty aroma of browned butter, remove from heat (still stirring continuously) and pour into a heat-proof container (If you accidentally burn the butter, which you will know if you did because it will smellburnt, then do not use it or you will have burnt-tasting cookies.).

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Hazelnut Cookies with Dark Chocolate Chisel & Fork

WEBDec 15, 2022 · Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. …

1. In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg and vanilla extract on high speed.
2. In a medium bowl, whisk the flour, cinnamon, nutmeg and salt until combined. With the mixer on low, slowly add the flour mixture and mix until just combined. Add 1 cup of the chopped hazelnuts and mix until just combined.
3. Place the dough out onto a floured work surface and divide into two halves. Use floured hands to shape each log into about 2 1/2 inches in diameter and 8 inches long. Tightly wrap the logs in plastic wrap and place in the fridge for at least 4 hours or overnight.
4. Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart and bake for 14-16 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack.

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