Hazelnut Crisps

These are light, crispy, awesome. I learned to make them in Ireland. The measurements are converted from metric, so I had to do weights. Hope this doesn't cause a problem for too many people, but these cookies are worth it. I like to use them as accompaniments to custards and ice creams, or as a part of a cookie tray.

• Ready In: 28 mins
• Yields: 36 cookies

Ingredients

• 13  ounces granulated sugar
• 9  ounces unsalted butter
• 2  large eggs
• 1  teaspoon vanilla
• 10  ounces flour, all-purpose
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 5  ounces hazelnuts, toasted,skinned and chopped fine

Directions

1. Preheat oven to 350 degrees F Line your baking sheets with parchment.
2. Cream sugar& butter until light and fluffy.
3. Add eggs and vanilla, mix until incorporated.
4. Sift flour, soda and baking powder.
5. Fold into egg mixture.
6. Fold in nuts.
7. Drop by spoonfuls onto baking sheet, leaving space for spreading.
8. Bake about 8 minutes or until golden brown.
9. Remove from baking sheet and cool on a wire rack.
10. NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
11. Slice and bake.