Spiced Hazelnut Cookies
These finger licking good cookies will keep for 3-4 days in an airtight container, but in our house we rarely have any left after the first day.
INGREDIENTS
2 cups plain flour
1 teaspoon ground mixed spice
½ cup hazelnuts, roasted and finely chopped
½ teaspoon sea salt
¾ cup icing sugar
100 grams butter, diced and chilled
100 grams vegetable shortening*
1 egg
1 teaspoon vanilla extract
To assemble
1 cup icing sugar
METHOD
Put the flour, mixed spice, hazelnuts, salt and icing sugar in a food processor and pulse to combine. Add the butter and roughly chopped shortening and pulse until the mixture resembles coarse breadcrumbs.
Add the egg and vanilla and pulse until the dough comes together.
Tip onto the bench and form into a log.
Roll up in baking paper and chill the dough until firm, about 2 hours.
Preheat the oven to 170˚C.
Slice the dough into 1 cm thick discs and place on a lined baking tray, spacing them about 2 cm apart. Bake for 12 minutes until lightly golden, turning the tray for even browning. Remove the tray from the oven and carefully turn the cookies over. Cook for another 3 minutes. Cool on the tray for 5 minutes.
To assemble: Put the icing sugar in a shallow dish and add the warm cookies, turning to coat well. Place on a baking tray to cool. Makes about 24 cookies .
*Kremelta vegetable shortening is available in tubs in the baking section at supermarkets.
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