Mo' Cookies

I had written a lengthy post describing the baking that produced these cookies, but the ABSOLUTELY TERRIBLE Blogger app on my phone lost it. Instead, here are a few pics. 

Cookie Season - Part I

I decided to make our family's traditional hazelnut cookies today. Okay, I used filberts because I'm in the Pacific NW.

This is my second most favorite part of it, hand grinding the nuts. I like the hand grinder for a couple reasons. One is because the grinder actually shaves the nuts into light, fluffy curls instead of tiny chopped blocks which a food processor produces. The textural difference is noticeable. 

Second, I just love doing it by hand. It reminds me of helping my mom make these cookies when I was young. 

Next I mix together (too much) sugar, cinnamon, and some eggs into a slurry. Mix in as much of the hazelnut (filbert, whatever) flour until it forms a stiff paste. 

I use a teaspoon to scoop up the sticky paste and form balls. The dough does tend to spread a bit when it's baked so I leave some space.

I also use reusable parchment paper to make it easier the get them off the tray when they're done. They bake at a low temperature (325-350F) for about 20 minutes. 

You just want the slightest bit of browning on the top and they're done. You are just trying to dry them out (and cook the egg) so give them a bit more time if they are sizzling loudly when you go to take them out. Let them rest for about 5-10 minutes after you take them out of the oven so they can harden a little and then use a thin spatula to put them on cooling racks. 

Easy peasy lemon squeezy. I made three double batches today for gifts. While the last couple trays worth were in the oven I also whipped up two double batches of sugar cookie dough which I'll use tomorrow for another favorite. But first, my favorite part about making these cookies, of course, eating a few of them. 

Cheers,

Ken