Filbertines

1/2 cup butter or margarine, softened
1/2 cup sugar
1 large egg
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon ground cardamom
1/2 cup hazelnuts, toasted and chopped fine
30 whole hazelnuts, toasted, skinned

Beat butter and sugar in large mixer bowl with mixer at medium speed until light and fluffy, scraping bowl occasionally. Add egg and beat until well blended. Beat in flour, baking soda, and cardamom. Cover and refrigerate 1 hour.
Preheat oven to 350. Grease 2 cookie sheets. Shape dough into 1-inch balls and roll in chopped nuts. Place 2 inches apart on cookie sheet; place a whole nut on each. Bake 15 minutes or until lightly browned and firm. Cool on wire racks. Makes 28.

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