Hazelnut Sablés
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter or margarine — softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 egg yolk
1 1/4 cups all-purpose flour
1/2 cup hazelnuts — toasted (see Notes), and ground
1 egg — beaten
1/4 cup chopped hazelnuts
1/4 cup white coarse sugar crystals (decorating
sugar)
Beat butter and powdered sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Stir in vanilla
and egg yolk. Stir in flour and ground hazelnuts until well blended.
Cover tightly and refrigerate 1 hour.
Heat oven to 350º. Roll one fourth of dough at a time 1/4 inch thick on
lightly floured surface. (Keep remaining dough refrigerated until ready
to roll.) Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet.
Brush with egg. Sprinkle with chopped hazelnuts and sugar crystals.
Bake 8 to 10 minutes or until edges are light brown. Remove from
cookie sheet to wire rack.
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