Recipes and Cooking Brown Sugar Hazelnut Rounds 4.0 (1) Add your rating & review These crunchy, spicy cookies will satisfy any hazelnut craving. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 4 hrs Bake Time: 10 mins Total Time: 4 hrs 40 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients ½ cup shortening ½ cup butter 2 ½ cup all-purpose flour 1 ¼ cup packed brown sugar 1 egg 1 teaspoon vanilla ½ teaspoon baking soda ¼ teaspoon salt ¾ cup ground hazelnuts or pecans, toasted ⅓ cup finely chopped hazelnuts or pecans, toasted (optional) 1 cup sifted powdered sugar ½ teaspoon vanilla ¼ teaspoon maple flavoring Milk Finely chopped hazelnuts or almonds, toasted (optional) Milk chocolate, melted (optional) Directions 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. 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. 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. 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. 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. Tips Wrap dough in foil and freeze for up to 3 months. Thaw in the refrigerator before slicing and baking. Rate it Print Nutrition Facts (per serving) 70 Calories 4g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 70 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 8mg 3% Sodium 37mg 2% Total Carbohydrate 7g 3% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.