Mrs John F Kennedys Hazelnut Cookies Recipes

HAZELNUT COOKIES WITH MILK CHOCOLATE RECIPE

Steps:

• Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.
• Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)
• To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.
• To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.

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.

MRS. JOHN F. KENNEDY'S HAZELNUT COOKIES

Steps:

• Heat oven to 350°F. Gradually fold sugar into egg whites. Fold in nuts, cinnamon, lemon juice, and rind. Drop from a teaspoon onto greased and floured cookie sheets. Bake 10 minutes. Remove from pans immediately with a wide spatula.

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 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.

MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT

Steps:

• Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

MRS. JOHN F. KENNEDY'S LOBSTER CARDINALE

Steps:

• Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly until it is reduced to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the head. Remove meat from claws and body and cut into 1-inch pieces. Place body shells in a shallow baking pan. Melt 4 tablespoons of butter in a saucepan; add flour and salt. Gradually add 2 cups of the reduced liquid stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms, and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat, top with rest of sauce, and sprinkle with cheese. Place 3 to 4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned.

MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE

Steps:

• Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.