Hazelnut Cookies

Ingredients

• 6 ounces unskinned lightly toasted hazelnuts
• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter, at room temperature
• ½ cup dark brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup flour
• ½ teaspoon baking soda
• Pinch of salt

• Nutritional Information

  • Nutritional analysis per serving (40 servings)

    78 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 9 milligrams cholesterol; 25 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 40 cookies

Preparation

1. Preheat oven to 350 degrees.
2. Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly. Set aside.
3. Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
4. Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on greased baking sheets. Using the prongs of a fork, flatten the balls into 1 1/2 inch rounds (dip the fork into flour to prevent the prongs from sticking and make a criss-cross pattern on the cookies).
5. Bake in the middle of the oven for 10-to-12 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.