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Hazelnut Cookies
Makes about 3 dozen
INGREDIENTS
2 tablespoons light brown sugar, packed
1/2 cup unsalted butter, softened
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup hazelnuts, deeply toasted and ground (4 ounces)
3/4 cup all purpose flour
Granulated sugar for sprinkling
METHOD
1.
Preheat oven to 350°F; line a sheet pan with parchment paper.
2.
Place the sugar, butter, salt and vanilla into a mixing bowl.
3.
Attach the Beater to the Twist & Mix and set in the Hand Mixer Position.
4.
Mix sugar-butter mixture on HIGH for about 3 minutes or until light and
fluffy.
5.
Scrape sides then add the nuts and blend on LOW until blended.
6.
Add the flour and incorporate on LOW until well blended.
7.
Scoop cookies (about 2 teaspoons per cookie) close together on the
sheet pan.
8.
Bake for 20-25 minutes or until deeply browned then remove from oven.
9.
Sprinkle a heavy layer of sugar over all of the cookies and let cool this
way.
10.
Serve when cool or store covered for up to 3 days or freeze for 1 month.
Crack Ups
Makes about 2 dozen
INGREDIENTS
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1/2 cup semi-sweet chocolate chips, melted, slightly cooled
1 1/4 cups granulated sugar
1 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
Granulated sugar for rolling
Powdered sugar for rolling
METHOD
1.
Place all ingredients, except sugars for rolling, into a mixing bowl.
2.
Attach Beater to the Twist & Mix and set in the Hand Mixer Position.
3.
Beat on LOW for 15 seconds then increase speed to HIGH for an
additional 45 seconds or until smooth.
4.
Cover mixing bowl and chill dough for 1-2 hours.
5.
Preheat oven to 350°F.
6.
Line a sheet pan with parchment paper.
7.
Scoop up dough using a small ice cream scoop.
8.
Roll the dough scoops between your hands to form a ball.
9.
Roll each ball first in granulated sugar then powdered sugar until
thoroughly coated.
10.
Place the dough balls on the sheet pan about 3 inches apart.
11.
Bake for 15 minutes or until puffed and cracked.
12.
Remove and let cool for 5-10 minutes.
13.
Serve warm.
