Sometimes you just need a little something sweet. Friends or neighbors stopping by? Late night and no dessert in the house? Feels like a milk-and-cookies afternoon? These cookies have you covered. They’re quick to make, but try to let them cool for a few minutes after they come out of the oven. You’ll be rewarded with a crispy edge to contrast with the rich, chewy, nut-studded center.
You can choose to add a bit of chopped bittersweet chocolate to this dough, of course. And chocolate is always good in chocolate’s own way, but omitting the chocolate really lets the hazelnut flavor shine. Or–go crazy–make them with another nut, your favorite. (What IS your favorite? I have a hard time deciding.) Whatever you choose, you’ll want to use good nuts here, so taste them before you buy them if possible. Here in Seattle, I buy Holmquist Orchards Dry Roasted Hazelnuts at my farmers’ market. They’re also available at the Pike Place Market (every day except Tuesdays) and by mail.
Hazelnut Tea Cookies: Cream a stick of butter (or 7 Tb. butter and 1 Tb. roasted nut oil, to match the nut you’re using) with 3/4 c. light brown sugar. Beat in 1 egg, 1 tsp. vanilla, and 1/4 tsp. salt. Slowly stir in 1 1/4 c. flour, then 1 c. finely chopped (or coarsely ground–I pulsed them in my food processor) hazelnuts. Roll dough into 3/4″ balls and bake at 375 until lightly browned on top and more deeply browned on the bottoms, 8-10 minutes. Cool on a rack. Optional: dust with powdered sugar.
Recipe from Deborah Madison’s Vegetarian Cooking for Everyone, of course.
And now that you’re thinking about cookies….
Cherry Chocolate Chip Oatmeal Breakfast Cookies
Chocolate Chocolate Chocolate Cookies
Butterscotch Cookies, which double as Nutella Sandwich Cookies
Savory Oatmeal Cookies with Rosemary, Black Pepper and Parmesan
Whole Wheat Chocolate Chip Cookie Bars