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