READY IN: 1hr 45mins
Recipe by coconutty

Adapted from a recipe by Rose Levy Beranbaum; I found this on another website. Haven't tried making it. Chilling time is included in the prep time. I didn't know the number of cookies this yields, but a reviewer kindly shared that information - this recipe makes about 3 dozen cookies..

Top Review by jadore_2001

This is one of my favorite recipes from the Rose Levy Beranbaum's book "Roses Christmas Cookies". I actually have 2 batches of this dough chilling in my fridge now. Everybody who tried them loves it so i have to make 2 batches, one batch gives about 3 dozens of cookies. They freeze perfectly, I even like them cold right out of the freezer with a hot cup of tea or coffee. I'm not a fan of cardamom but in this cookie i LOVE it! This recipe is in my Christmas cookie exchange box for 3 years in a row (i'm making an assortment of 8 different recipes every year and try to bake new ones yearly but this one is a keeper). I chill the dough for 3 hours and once even left there overnight.

Ingredients Nutrition


  1. Toasting the hazelnuts:.
  2. Preheat the oven to 350°F.
  3. Place hazelnuts on a cookie sheet in heated oven about 10 minutes, stirring occasionally.
  4. Remove nuts; cool. When cooled completely, grate very finely.
  5. Preparing the cookies:.
  6. In a medium bowl, sift together half the grated nuts, flour, baking soda, cardamom and salt; whisk to mix.
  7. In mixer bowl, cream butter and sugar until light and fluffy.
  8. Beat in egg and vanilla until well-blended.
  9. Beat in the flour mixture on low speed until just incorporated.
  10. Chill the dough at least 1 hour but preferably no longer than 2.
  11. Baking the cookies:.
  12. Preheat oven to 350 degrees and grease cookie sheets.
  13. Form the chilled dough by scant tablespoonfuls into balls.
  14. Roll each ball in the reserved chopped hazelnuts until well coated.
  15. Place the balls 2 inches apart on the cookie sheets.
  16. Bake 15 minutes, or until lightly browned and firm to the touch.

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