Sunday, June 27, 2010
Cookie Recipe #176 - Hazelnut Spritz
Even though this cookie is called a spritz, a cookie press is not necessary although it could be used. The alternative is to use a pastry bag with a large star tip. I didn't toast the hazelnuts and they turned out okay, but toasting them gives the cookie a richer, nuttier flavor.
Ingredients: 3/4 cup hazelnuts, 3/4 cup butter, softened, 1/2 cup granulated sugar, 1 egg, 1 1/2 teaspooons vanilla, 1 1/2 cups all-purpose flour, 2 ounces semi-sweet chocolate, cut up, or 1/4 cup chocolate chips, 1/4 teaspoon shortening.
Instructions: Spread hazelnuts in a shallow baking pan and bake at 325 degrees for 10-15 minutes or until lightly toasted; cool. Place nuts in a food processor or chopper and process until finely ground; set aside. Increase oven temperature to 350 degrees.
In a large mixing bowl beat butter; add sugar until combined. Beat in egg and vanilla, mixing well. Gradually add in flour and ground nuts until thoroughly incorporated.
Place dough in a pastry bag fitted with a large star tip (1/2-inch opening). Pipe dough in 2 1/2-inch lengths onto an ungreased baking sheet. Bake in 350 degree oven about 10 minutes or until edges begin to brown. Transfer cookies to a wire rack placed over waxed paper and let cool.
In a small heavy saucepan, melt chocolate and shortening (or in microwave) over low heat, stirring frequently. Pour into a small, self-sealing plastic bag; seal. Cut a small hole in one corner of the bag and pipe chocolate onto cookies; let stand until set.
Makes about 40 cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.