Hazelnut Sandies
Sandy with
hazelnuts ~ I love the flavor of toasted nuts, the shortbread texture and the
shortbread finish of these shortbread cookies, easy to slice and bake.
Ingredients
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup raw hazelnuts
- 2 cups all purpose flour
- 1 cup (2 stickbutter softened
- 1/2 + 1/3 cup granulated white sugar divided
Instructions
First, in a
medium saucepan, combine the hazelnuts and 1/3 cup of sugar and heat over low
heat until the sugar is completely melted, stirring occasionally with a metal
spoon.
Then, once
the sugar is completely melted, reduce the heat to medium and cook until the
sugar is golden, stirring occasionally with a metal spoon.
Pour the
hazelnut mixture on waxed paper and allow to cool completely. Once the praline
has cooled, finely chop the praline using a knife, food processor or plastic
bag and rolling pin until only a few large pieces of hazelnut are visible. Put
aside.
Beat
together the butter and sugar until they are light and fluffy. Add salt and
vanilla extract and beat to combine.
Add the
flour, about half a cup at a time, until the flour is well incorporated.
Mix the
chopped candied hazelnuts in the dough.
Divide the
dough in half and form each half into a long log about 1 1/2 inches in
diameter. Wrap each log in plastic wrap and refrigerate for one hour.
Preheat the
oven to 350F. Line two baking sheets with parchment paper or Silpat.
Cut the logs
into 1/4 inch thick slices. Place the cookie slices on the prepared baking
sheet, leaving a little space between the cookies.
Bake for 10
to 15 minutes or until the cookies are lightly browned.
Let the
cookies cool on a sheet for 5 minutes, then transfer them to a cooling rack and
let them finish cooling.
Happy
Cooking Time.
