Spanish hazelnut cookies,
Mexican wedding cakes or Russian tea cakes - no matter what its
name, this butter nut cookie rolled in powdered sugar is an all-time
favorite world-wide.
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.
*Use a food processor or
blender to obtain finely chopped, almost ground nuts.
