Hazelnut Tea Cookies Recipes

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 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.
• Put butter in the bowl of a stand mixer fitted with the paddle attachment and mix over 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 parchment-lined 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, put some powdered sugar in a medium bowl. After 5 minutes, roll the cookies 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.