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Ingredients
| salted butter: 1 cup |
| granulated sugar: 1/4 cup |
| all-purpose flour (sifted): 2 cups |
| vanilla extract: 1 tsp |
| hazelnuts - filberts (whole): 1 cup |
| vanilla extract: 1 tsp |
Hazelnut Crescent Cookies
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
3 min -
Servings
4 serving(s)
Tags
- 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.