If there is one kind of nut that I would say is my favorite it would be the hazelnut. Growing up my father had a turned wooden bowl filled with peanuts, but the holidays brought about a new mix of almonds, walnuts and, of course, hazelnuts. It was father-and-son-time cracking nuts by a roaring fire and these were the ones I always picked out. This recipe is a twist on the traditional peanut butter cookie, but in my opinion made so much better with my favorite hazelnut.
1/2 cup Butter (room temperature)
1/4 cup Dark Brown Sugar
3/4 cup Granulated Sugar
1 Extra Large Egg
1 cup Hazelnut Butter
1 tsp Vanilla
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Crumble Spice Artisan Blend (or Cinnamon)
1 1/2 cups All Purpose Flour
1/2 cup Chopped Hazelnuts
1/4 cup Granulated Sugar additional to roll cookies
Preheat oven to 375 degrees F. In a mixer combine butter, sugars, egg, and vanilla and mix on medium-high for about 3-4 minutes. Next mix in hazelnut butter. In a separate bowl sift together flour, baking soda, Crumble Spice Artisan Blend and salt. Reduce the mixer to low speed and slowly incorporate the flour mixture until just combined.
Roll dough into 1 inch balls and then roll in sugar. Place on a parchment-lined baking sheet and
flatten slightly with fork. Bake for 12-15 minutes until just golden. Remove from oven and allow to cool for 5 minutes, remove to a cooling rack to set completely.
Note: Can’t find Hazelnut Butter? You can make it easily, with about 4 heaping cups of hazelnuts and a 1/2 cup granulated sugar. Blend together in a food processor until desired butter texture forms (roasting the nuts in advance will help release the oils).