Thierry Rautureau's Homemade Holiday Goodies
Butter cookies presented in cookie tins, or packaged into clear cellophane bags tied with a ribbon are a wonderful, edible, and sweet present for your friends and family. The dough for these three recipes can be made in advance and frozen. The cookie dough can be frozen for up to one week if you would like to save a portion for later use. Be sure the dough is well wrapped, in a couple of layers of plastic wrap. Allow the dough to defrost in the refrigerator for a few hours before rolling it out.
Hazelnut Butter Cookies
You could also make this recipe using toasted and ground almonds or pecans.
1 cup finely ground, toasted hazelnuts
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1-1/4 cups all-purpose flour, sifted
Combine the nuts, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well blended. Gradually add the flour to the dough, with the mixer at medium-low speed. Blend until the mixture forms a smooth dough.
Form the dough into two flat disks and wrap each in plastic wrap. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350˚F. Line two baking sheets with silicone baking mats or parchment paper.
Set one of the dough disks on a lightly floured work surface and let sit for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/16 inch. Using a small knife or cookie cutters, cut the dough into preferred shapes. Arrange the cookies on the prepared baking sheets with an inch between them. Bake until the cookies are firm and lightly browned around the edges, 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool completely. Continue with any remaining dough.
Makes 2 to 4 dozen (depending on the size and shape)
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