Hazelnut Balls
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| Hazelnut Balls |
Buttery, aromatic hazelnuts are my favorite. They perfume as well as flavor these delicious cookies.
11/2 cups skinned hazelnuts
1 cup (2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar, divided
21/4 cups all-purpose flour Pinch of salt
1. Preheat the oven to 350°F, and grease 2 baking sheets with butter or shortening. Place hazelnuts on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Remove the pan from the oven, and finely chop nuts in a food processor using on-and-off pulsing, or by hand. Set aside.
2. Combine butter, vanilla, and 2/3 cup sugar in a mixing bowl, and beat at medium speed with an electric mixer until light and fluffy. Reduce the speed to low, and add flour and salt. Beat until just combined. Stir in chopped nuts.
3. Form dough into 3/4-inch balls, and place them 1 inch apart on the prepared baking sheets. Bake for 15 to 18 minutes, or until firm. Remove the pans from the oven.
4. Sift remaining confectioners’ sugar into a low bowl, and add a few cookies at a time, rolling them around in the sugar to coat them well. Transfer cookies to a rack to cool completely.
Note: The cookies can be stored in an airtight container at room temperature up to 3 days, or they can be frozen up to 3 months.
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