This recipe is a variation of one I posted a couple of years ago. Today, I substituted hazelnuts (I had a huge bag that needed to be used up) and one can never have too many cookies in the freezer… can they? I have to say, I think I prefer these ones with the hazelnuts…
- 4 cups all-purpose flour
- 1 tsp salt
- 1 pound butter, softened
- 6 oz cream cheese, softened
- 1 1/4 cups sugar
- 2 Tbsp plus 1/2 tsp vanilla
- 1 1/2 cups hazelnuts, toasted and chopped fine
- 1 cup hazelnuts, chopped very fine (to roll logs in)
- Sift together flour and salt. Cream butter and cream cheese on medium until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low and add flour mixture. Mix until just combined (do not over mix). Mix in toasted hazelnuts.
- Divide dough into two equal amounts and shape each piece into an 8 1/2 inch long log (about 2 inches in diameter). Roll each log in 1/2 cup finely chopped hazelnuts.Wrap each log in parchment and freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Remove one log from freezer. Cut log into 1/4 inch thick rounds. Transfer to baking sheets.
- Bake, switching positions of sheets and rotating halfway through, until cookies are golden around the edges, 18 – 20 minutes. Transfer to wire racks; let cool. Repeat the process with remaining dough using cooled cookie sheets.
Thursday Favorite Things at Katherines Corner, Transformation Thursday at The Shabby Creek Cottage, Linky Party at The 36th Avenue, Chic and Crafty Party at The Frugal Girls, The Inspiration Gallery at Craftberry Bush