Teresa's Recipes
Heavenly Hazelnut Sandies
Indulge in the rich, buttery delight of these Heavenly Hazelnut Sandies. With their nutty flavor and melt-in-your-mouth texture, these cookies are a perfect companion for your afternoon tea or coffee. Originating from traditional European recipes, these sandies celebrate the beloved hazelnut, a staple in many confections. Each bite brings a delightful crunch paired with a soft, tender crumb that is sure to satisfy any sweet tooth.
Ingredients
- 1 cup, softened Unsalted butter
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- 1 cup, finely chopped Hazelnuts
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Calories: 120
- Fat: 8g
- Carbs: 12g
- Protein: 2g
- Sodium: 50mg
- Sugar: 5g
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt until evenly distributed.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
- Gently fold in the finely chopped hazelnuts until evenly incorporated.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using a fork, gently press down on each ball to flatten slightly, creating a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these Heavenly Hazelnut Sandies with a cup of your favorite tea or coffee!
Tips
- For added flavor, consider toasting the hazelnuts before chopping them.
- These cookies can be stored in an airtight container for up to one week.
- For a chocolate twist, you can dip half of each cookie in melted dark chocolate and let them set on parchment paper.