Ingredients
- 2 cups All Purpose Flour
- 1 and 1/2 cups Hazelnuts, toasted, peeled, and cooled
- 1 cup Powdered Sugar
- 1/2 cup Cocoa Powder
- 1 cup (8-ounces, 2 sticks) Butter, room temperature
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Kosher Salt
Instructions
- Place nuts in a food processor and pulse until finely chopped. Add remaining ingredients and pulse until a rough dough forms.
- Dump dough onto your work surface and squeeze into a rough ball. If you see any patches of flour just squish them into the dough. You don't want to knead the dough but it's ok to squeeze and squish a few times as needed to get it all to come together.
- Scoop tablespoons of dough and roll into balls. Place on a parchment or wax paper lined dish. Once all dough is scooped and rolled, place the whole dish in the freezer.
- Preheat oven to 350 degrees F.
- After 30 minutes, line a baking tray with parchment. Place dough balls on tray about 1 inch apart and bake for 10 minutes.
- Allow to cool for 5 minutes on trays. Carefully roll each cookie in powdered sugar and place on a cooling rack over a piece of parchment to cool completely. Once cooled, roll in sugar once more.
- Repeat until all cookies are baked and coated.
Notes
if you don't have a food processor, you could chop the nuts finely by hand and mix the dough either by hand with a wooden spoon or rubber spatula, with a hand mixer, or in your stand mixer.
Prep time plus freezing is about 1 hour. And 10 minutes baking per tray. Sometimes these recipe cards give unreliable times and I apologize.
- Prep Time: 30 minutes plus freezing
- Cook Time: 10 minutes per tray
- Category: cookies, Christmas Cookies
- Method: baking
- Cuisine: American