DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 12 COST: MEDIUM
5 OZ. TOASTED HAZELNUTS, PEELED
1/3 CUP + 1 TABLESPOON BROWN SUGAR
2 + 3/4 CUPS ALL PURPOSE FLOUR
3 EGG YOLKS
1 CUP + 2 TBLSPOONS UNSALTED BUTTER
PINCH OF SALT
1 TEASPOON VANILLA EXTRACT
POWDERED SUGAR FOR DUSTING
RECIPE
HEAT OVEN AT 325°F
FINELY CHOP THE HAZELNUTS WITH THE BROWN SUGAR
IN A LARGE BOWL, MIX THE FLOUR WITH THE HAZELNUT MIXTURE
ADD THE BUTTER, EGG YOLKS, VANILLA AND MIX THE INGREDIENTS USING YOUR FINGERTIPS, PINCHING THE BUTTER WITH THE FLOUR AND EGGS.
FORM A BALL, COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR AT LEAST ONE HOUR
TAKE SOME DOUGH WITH A TEASPOON, AND USING YOUR HANDS, FORM LITTLE BALLS THE SIZE OF HAZELNUTS. PLACE THEM ON PARCHMENT PAPER AND IN THE PREHEATED OVEN FOR 10 MINUTES
TAKE THE COOKIES OUT OF THE OVEN TO COOL, THEY SHOULD NOT BROWN.
SPRINKLE WITH POWDERED SUGAR AND ENJOY THESE LITTLE HAZELNUT PEARLES