Hazelnut Crescent Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 3mins
SERVES: 48
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
  • Cream butter and sugar together until light and fluffy.
  • Add the vanilla, mixing to combine.
  • Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
  • Cover and chill in the refrigerator 2 hours or overnight.
  • Preheat oven to 350°F.
  • With hands, take about a tbsp of dough and roll into a rope shape.
  • Twist on cookie sheet into a half moon to form a crescent shape.
  • Bake for 10 minutes (do not brown).
  • Let sit on cookie sheet for 5 minutes (cookies will be fragile).
  • CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
  • Once completely cooled, roll in powdered sugar a second time.
  • Store in tightly covered container.
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