Hazelnut Fortune Cookies Recipes

FORTUNE COOKIES

Steps:

• Cooking spray, for pans
• Write your fortunes on 24 pieces of paper that are about 1/2-inch wide and 2 1/2-inches long.
• Preheat the oven to 300 degrees F.
• In a small bowl sift together the flour, cornstarch and sugar.
• In a medium bowl whisk together the egg whites, vanilla, oil, and water until smooth. Add the dry ingredients into the wet ingredients and mix until a smooth batter is formed.
• Working in batches of 4, drop the batter by tablespoons onto a nonstick baking sheet that has been lightly coated with cooking spray. Tilt the baking sheet in a circular motion to spread the batter into 4-inch diameter circles.
• Bake until the edges of the cookies are golden brown, about 10 minutes. Remove from oven, and working quickly, use a spatula to remove the cookies from the baking sheet. Put a fortune into the center of a cookie and fold it in half. Bring the points together with open seams on the outside. Arrange in muffin tins to help keep the shape while cooling.
• Repeat with remaining fortunes and cookies. Transfer to a serving bowl or basket and serve.

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 GELT COOKIES

Steps:

• In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
• Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
• When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line two baking sheets with parchment and set aside.
• Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
• Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
• To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.

HAZELNUT TEA COOKIES

Steps:

• Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
• Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
• Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
• Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

FORTUNE COOKIES

Steps:

• Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool.

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.