Hazelnut Cookies <br /> <br />Ingredients: <br />6 ounces (170g) hazelnuts <br />2 Tbsp (30 mL) vegetable oil <br />6 Tbsp (85g) butter, room temperature <br />½ cup (100g) Demerara sugar, packed <br />⅓ cup (75g) granulated sugar <br />1 large egg <br />½ tsp (2 mL) vanilla extract <br />1 cup (155g) flour <br />½ tsp (2 mL) baking soda <br />Pinch of salt <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC). <br />Toast the hazelnuts on a baking sheet in the oven for 5 minutes. <br />Grind the hazelnuts in a food processor coarsely. <br />Set aside about a 1/4 cup of the ground hazelnuts. <br />Grind the remaining nuts fine and add the oil, continue until the mixture turns into a hazelnut butter. <br />Mix the flour the baking soda and the salt. <br />In a stand mixer cream the butter and sugars together until light and fluffy. <br />Beat in the hazelnut butter, egg and vanilla; mix thoroughly. <br />Slowly spoon in the flour mixture while mixing. <br />Mix in the reserved hazelnuts. <br />Scoop the dough in small amounts and form into balls. <br />Arrange them 2” apart on baking sheets lined with parchment paper. <br />Flatten the balls with the tines of a fork. <br />Bake for 8-to-9 minutes or until the cookies are golden. <br />Cool on racks. <br />The cookies will keep for about a week in a sealed jar. <br /> <br />Makes about 24
