Servings: 18
Yield: 1 1/2 dozen
16 tablespoons butter (1 cup), at room temperature
1/4 cup sugar
1 egg yolk
2 cups all-purpose flour
1/2 teaspoon allspice
1 egg white, lightly beaten
1/2 cup roasted and chopped Oregon hazelnuts
1. Electric Mixer: Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2 × 10-1/2" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275ยบ oven for 1 hour, 20 minutes, or until the cookies are a light golden brown. Cut into approximately 1 1/2" squares while still warm.
2. Food Processor: Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl. Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above.
Yield: 1 1/2 dozen
16 tablespoons butter (1 cup), at room temperature
1/4 cup sugar
1 egg yolk
2 cups all-purpose flour
1/2 teaspoon allspice
1 egg white, lightly beaten
1/2 cup roasted and chopped Oregon hazelnuts
1. Electric Mixer: Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2 × 10-1/2" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275ยบ oven for 1 hour, 20 minutes, or until the cookies are a light golden brown. Cut into approximately 1 1/2" squares while still warm.
2. Food Processor: Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl. Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above.
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