Hazelnut Cookies

Things had been a little hectic around the house.  As I mentioned from the previous post, we’ve found a house that we really like.  So, we’ve made an offer and the seller accepted it.  Which means, we have to go through the loan process, home inspection and a few things here and there to prepare for the purchase of this new place (assuming everything went smoothly).  On one hand, I’m really happy and excited about this change.  This new house is almost everything that we’ve dream of.  On the other hand, I’m terrified!  Having the idea of packing, moving, cleaning, unpacking, and organizing to do in the very next month gives me headache.  Not to mention, it's also a big change for us financially.  I feel like I’m already stressed out and needed a break.  After all, purchasing a new house is a stressful event, no matter how pretty the house is. 



Well, I better remind myself that all these chores and processes are somewhat temporary.  They will end at certain point in time, except for cleaning and tidying, which are pretty much on-going.  Come to think of it, it’s better that we move sooner than later so we can have the new place ready before the holiday seasons.  One thing I’m pretty sure is that once we’ve settled down, we’ll really enjoy this new home.    



So, just let me unwind and take a short break for the moment.  Let my imagination takes me to lay down on the greenest pasture next to a quiet lake.  Let the gentle breeze glides through my hair.  Let me enjoy the beautiful blue sky filled with tulip and Verbascum-shaped clouds (just like the shapes of these Hazelnut Cookies).  Let me close my eyes, enjoy a cup of coffee and a few hazelnuts cookies.  Life is wonderful!  Then, I heard a high pitch voice screaming from behind, “Mommy, Mommy, come play with me!”  And that’s the sweet voice of my 3 year old son, waking me up from my day dream!  Alright, break time is over and I’m back to reality.  How come no one told me the working hours of a stay at home mom is 24 by 7 when I “applied” for the job?  Oh well, guess I should have known better.  :)






Hazelnut Cookies:
Makes 48 1-inch diameter cookies
1 2/3 cups all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (4 oz) unsalted butter, room temperature
¾ cup + 2 Tablespoons sugar
1 large egg, room temperature
1 tsp vanilla extract
1/3 cup ground toasted hazelnuts
extra all purpose flour for rolling out the dough
 
In a bowl, whisk together flour, baking powder and salt and set aside.
In stand mixer with paddle attachment, cream the butter and sugar on medium speed until light in color and fluffy.

Scrape the bowl sides and bottom well.  While mixer is on low speed, gradually add the egg and vanilla extract. Mix to combine and scrape bowl sides as needed.
With mixer still on low speed, add the dry ingredients gradually until incorporated. Add ground hazelnuts and mix until a uniform dough is formed.

Divide dough into 2 pieces and flatten into ½ inch thick discs. Wrap in plastic wrap and refrigerate for 2 hours to firm up dough. At this point the dough can be double wrapped and frozen for up to 2 weeks. To defrost dough, place in refrigerator overnight.

Preheat oven to 325 degrees F, line cookie sheet pans with parchment paper.

On a floured board, place a piece of the dough and dust top with flour. Gently roll out the dough to 1/8 inch thick. Using a cookie cutter, cut out cookies and place on sheet pan, leaving 1 inch apart between cookies.

Bake for 10-11 minutes or until edges are golden brown.  Transfer to wire racks with a spatula to cool completely.


This recipe is linked to:
Foodie Friday