Kanellas Hazelnut Tea Cookies
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
90 Cookies
ingredients
- 1 1⁄4 cups butter, softened
- 1⁄2 cup sugar
- 3⁄4 cup dark brown sugar, firmly packed
- 3 large eggs
- 4 tablespoons whipping cream (I used sour cream) or 4 tablespoons sour cream (I used sour cream)
- 1⁄2 cup maple syrup
- 2 teaspoons vanilla
- 6 cups flour (I ended up using only 5 cups and the dough was pretty stiff)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup hazelnuts, chopped
directions
- 1. Preheat oven to 350°F.
- 2. In large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup and vanilla.
- 3. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In 3 batches, beat into wet ingredients. Stir in nuts with a wooden spoon.
- 4. Roll the dough into 1-inch balls, then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. (If dough starts to get sticky, chill it for a few minutes; it will be easier to work with.).
- 5. Bake cookies until they’re medium brown underneath and on edges, 20-25 minutes, switching position of pans halfway through baking. (It took less time than that overall with my oven, so check early.).
- 6. Let cool on racks.
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