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Spanish Hazelnut
Cookies
- 1 cup butter, softened
- 1/2 cup sifted powdered
sugar
- 2 cups all-purpose flour
- 1 cup finely chopped hazelnuts,
toasted
- Sifted powdered sugar
- Cream butter in a large
mixing bowl; add 1/2 cup powdered
sugar, beating until light and fluffy. Gradually add flour, mixing well. Stir in hazelnuts.
Chill 30 minutes.
- Shape dough into 1-inch
balls; place on ungreased cookie
sheets.
- Bake at 400°F
(205°C) for 12
to 14 minutes. Remove immediately
from cookie sheets and roll in powdered sugar. Cool on wire racks or paper towels.
Yield: 3 1/2 dozen.
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