1 1/2 c Hazelnuts 1/4 t Vanilla extract
3/4 c Butter pn Salt
1/3 c Fruit sweetener 1 1/2 c Unbleached white flour
Preheat the oven to 350 degrees. Toast the hazelnuts for 7-10
minutes, let cool, and process in a food processor until finely
ground. Do not overprocess or you will end up with a past. Cream
together the butter and sweetener until light and fluffy. Stir in the
vanill and salt, then the flour and the finely chopped hazelnuts. Mix
just enough to form a dough. Cover the dough and refrigerate for
20-30 minutes, to make it easier to handle. Preheat oven to 350
degrees, line baking sheets with parchment paper. Use a #24 scoop (2
tablespoons) or a spoon to scoop out balls of dough. Place them 1
inch apartment on the baking sheets. With lightly moistened
fingertips, flatten each cookie to a thickness of 1/4 inch. Bake
until golden brown, for 12-15 minutes, let the cookies cool on the
pans before removing.
Yields
3 dozen