3/4 cup hazelnuts, sliced
1/2 cup unsalted butter, at room temperature
1/2 cup dark brown
sugar, firmly packed
teaspoon vanilla extract
to 350 degrees F.
Increase oven to
375 degrees F.
- On an un-greased baking sheet, toast hazelnuts 3 to 5
minutes or until light brown. Let
- In an electric
bowl, blend butter and brown
- Add the vanilla and
egg and keep beating until all ingredients are blended.
- Slowly add the flour and continue the mixer going until flour is
included. You want to hand
stir in the toasted hazelnuts.
- With a teaspoon, drop the cookie batter onto 2
un-greased baking sheets. Space
them about an inch apart.
8 minutes or until light brown. Remove
from oven and place cookies on a cooling rack.
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