Brown Sugar Hazelnut Rounds

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  • Makes: 60 servings
  • Yields: about 60 cookies
  • Prep: 30 mins
  • Chill: 4 hrs
  • Bake: 10 mins 375°F per batch
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Brown Sugar Hazelnut Rounds
Ingredients
1/2
cup shortening
1/2
cup butter
2 1/2
1 1/4
cups packed brown sugar
1
egg
1
teaspoon vanilla
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup ground hazelnuts or pecans, toasted
1/3
cup finely chopped hazelnuts or pecans, toasted (optional)
1
cup sifted powdered sugar
1/2
teaspoon vanilla
1/4
teaspoon maple flavoring
 
Milk
 
Finely chopped hazelnuts or almonds, toasted (optional)
 
Milk chocolate, melted (optional)
Directions
  1. In a large mixing bowl beat shortening and butter with an electric mixer on medium speed for 30 seconds. Add about 1 cup of the flour to the shortening mixture. Add brown sugar, egg, 1 teaspoon vanilla, baking soda, and salt. Beat until well mixed, scraping side of bowl occasionally. Beat or stir in the remaining flour and the 3/4 cup ground hazelnuts or pecans.
  2. Divide the dough in half. On waxed paper, shape each half of the dough into a 10-inch-long log. (Lift and smooth the waxed paper to help shape the roll.) If desired, roll 1 of the logs in the 1/3 cup chopped nuts. Wrap each roll in waxed paper or plastic wrap. Refrigerate for 4 to 48 hours or until firm enough to slice.
  3. Using a thin-bladed knife, cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets. Bake in a 375 degree F oven for 10 minutes or until edges are firm. Transfer to wire racks and let cool.
  4. Meanwhile, for the Confectioners Icing, in a small mixing bowl stir together sifted powdered sugar, 1/2 teaspoon vanilla or 1/4 teaspoon maple flavoring, and enough milk (4 to 5 teaspoons) to make of drizzling consistency.
  5. If desired, decorate some of the cookies with Confectioners Icing by drizzling icing over cookies; sprinkle with chopped nuts. Or, if desired, dip cookies without nuts on the edges in melted chocolate, dipping about half of each cookie; sprinkle with chopped nuts, or pipe or drizzle Confectioners Icing over cookies. Makes about 60 cookies.
From the Test Kitchen

Wrap dough in foil and freeze for up to 3 months. Thaw in the refrigerator before slicing and baking.

Nutrition Facts (Brown Sugar Hazelnut Rounds)
    Per serving:
  • 70 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 8 mg chol.,
  • 37 mg sodium,
  • 7 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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