I first made these cookies many years ago when my friends and I use to have cookie exchange parties. Now they have become a family favourite!
These are perfect for cookie parties as they are small, easy to make and you can make a lot of them in a short amount of time.
And who doesn’t love hazelnuts and chocolate?
- 1 cup butter at room temperature (250ml)
- 1/2 cup granulated sugar (125ml)
- 1 tsp vanilla 5ml
- 2 1/3 cup all-purpose flour (575ml)
- 3/4 cup blanched hazelnuts, finely-chopped and toasted (175ml)
- 60 unwrapped milk chocolate kisses (or for variety use different flavours of Hershey kisses)
- 3/4 cup icing sugar (175ml)
- Preheat oven to 350 degrees.
- In a bowl beat together butter, sugar and vanilla until fluffy.
- In a separate bowl, whisk the flour with hazelnuts.
- Slowly stir flour and hazelnut mixture into the butter mixture, mix until well blended; the dough will be a bit crumbly.
- Using your hands, mould a small amount of dough around each chocolate until covered.
- Place cookies 1 inch apart on a parchment-lined, rimless baking sheet.
- Bake on the middle rack of your oven until firm but not browned, approx. 10 minutes.
- Let the cookies cool on baking sheets
- Roll in icing sugar before serving.
For ease, I use a food processor to grind up the hazelnuts. If you choose to do this, make sure that the hazelnuts DO NOT become a powder, rather they are granules.
You can make these cookies ahead of time and freeze them in an airtight container. I recommend placing wax paper between each layer when freezing. I only roll them in icing sugar once they have defrosted and are ready to be served.
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