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Hazelnut Cookies



1¾ cups all-purpose flour
½ cup finely ground hazelnuts
1 teaspoon poppy seed (optional)
½ teaspoon baking powder
¾ cup margarine, softened *
¾ cup granulated sugar
1 egg
1 teaspoon vanilla extract

Apple Icing:

2 cups sifted confectioner’s sugar
1 teaspoon vanilla extract
2-3 tablespoons apple juice
Blue food colouring


Makes: 36


In a large mixing bowl stir together flour, ground hazelnuts, poppy seed (if using), and baking powder; set aside.

In a large mixing bowl beat margarine and granulated sugar together with an electric mixer on medium to high speed until fluffy. Add egg and vanilla extract; beat until combined. Add flour mixture; beat on low speed until combined. Cover and chill dough at least 3 hours or until easy to handle.

On a lightly floured surface, roll the chilled dough to ⅛-¼ inch thickness. Using 2 inch cookie cutters, cut dough into desired shapes. Place cut-outs about 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 375 degree F oven for 8 to 10 minutes or until golden. Cool on a wire rack.

For Apple Icing: In a medium mixing bowl stir together powdered sugar, vanilla extract and enough apple juice to make a glaze. Divide in half. Tint half of the icing with blue food colouring; leave other half white. Decorate cooled cookies with white and blue apple Icing.

* When selecting margarine for baking, be sure it contains no less than 70 percent vegetable oil and that it is called margarine on the label. For most cookie baking, do not use any product called a spread or those products labelled diet, whipped, liquid or soft. They have a high water content and do not give satisfactory baking results.

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