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.
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READY IN: 28mins
YIELD: 36 cookies
UNITS: US
INGREDIENTS
Nutrition- 13ounces granulated sugar
- 9ounces unsalted butter
- 2large eggs
- 1teaspoon vanilla
- 10
- 1teaspoon baking soda
- 1teaspoon baking powder
- 5
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DIRECTIONS
- Preheat oven to 350 degrees F Line your baking sheets with parchment.
- Cream sugar& butter until light and fluffy.
- Add eggs and vanilla, mix until incorporated.
- Sift flour, soda and baking powder.
- Fold into egg mixture.
- Fold in nuts.
- Drop by spoonfuls onto baking sheet, leaving space for spreading.
- Bake about 8 minutes or until golden brown.
- Remove from baking sheet and cool on a wire rack.
- NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
- Slice and bake.
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