3/4 cup roasted Oregon hazelnuts
1 3/4 cups plus 2 tablespoons all-purpose flour
Pinch salt
3 tablespoons unsweetened cocoa
1 cup unsalted butter (2 sticks), room temperature
1/2 cup sugar
1 large egg
Servings: 42
Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa. Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well blended. Add flour and nut-cocoa mixture until dough just begins to come together. Form dough into cylinder about 1 1/2 to 2 inches wide, 10 to 12 inches long, and wrap in plastic wrap. Refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake for 4 to 7 minutes or just until set. Remove from sheet and cool on rack. Dip the ends in melted semisweet chocolate, or use it to glaze the tops of the cookies for a fancy finish.
Yield: 42 cookies
1 3/4 cups plus 2 tablespoons all-purpose flour
Pinch salt
3 tablespoons unsweetened cocoa
1 cup unsalted butter (2 sticks), room temperature
1/2 cup sugar
1 large egg
Servings: 42
Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa. Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well blended. Add flour and nut-cocoa mixture until dough just begins to come together. Form dough into cylinder about 1 1/2 to 2 inches wide, 10 to 12 inches long, and wrap in plastic wrap. Refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake for 4 to 7 minutes or just until set. Remove from sheet and cool on rack. Dip the ends in melted semisweet chocolate, or use it to glaze the tops of the cookies for a fancy finish.
Yield: 42 cookies
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