I haven't been cooking lately especially since December is finals week. I just don't have any time! However, finals are over and now it's time to cook (or bake) again. I was going to bake this for Christmas but I was just too overwhelmed by final exams and papers. I'm making this today to de-stress myself from writing my research proposal the whole day.
I got this Hazelnut Tea Cookie recipe (by Aida Mollencamp) from Food Network's 12 Days Of Cookies 2008. It is also known as Mexican Wedding Cake or Cuban Wedding Cake. Once you have a piece of these light, buttery and nutty cookie you will not stop eating them!
2 cups all purpose flour
½ teaspoon salt
2 sticks butter, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
2 cups hazelnut, toasted and finely chopped
Additional confectioners sugar for rolling cookies in
Preheat oven to 325 °F. Sieve flour and salt into a bowl. Set aside.
Beat butter in a mixer for about 3 minutes or until fluffy. Add in confectioners sugar, vanilla essence and half of the nuts. Beat for another 2 minute, until whipped and light. Add in remaining nuts and flour combination into the mixture. Mix well.
Shape dough into 1 teaspoon balls and place on a cookie sheet. Bake for about 25 minutes or until the underside of cookie is brown. Remove from oven and let cool for 10 minutes.
Place some confectioners sugar in a medium bowl. Roll cookie in confectioners sugar and tap off excess. Let cool completely about 20 minutes. Coat again with confectioners sugar. Tap off excess sugar before serving.