Kanellas (Hazelnut Cookies) |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a recipe I found in Sunset magazine a few years ago, and finally had a chance to make them. They're very simple cookies, but tasty and go well with coffee or tea. Ingredients:
1 1/4 cups butter, softened |
1/2 cup sugar |
3/4 cup dark brown sugar, firmly packed |
3 large eggs |
4 tablespoons whipping cream or 4 tablespoons sour cream |
1/2 cup maple syrup |
2 teaspoons vanilla |
6 cups flour (approximate) |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon salt |
1 cup chopped hazelnuts |
Directions:
1. 1. Preheat oven to 350°F In a large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup, and vanilla.
2. 2. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In three batches, beat flour mixture into butter mixture. Stir in nuts with a wooden spoon.
3. 3. Roll the touch into 1-in balls. Then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. If the dough starts to get sticky, chill it for a few minutes to make it easier to work with.
4. 4. Bake cookies until they're medium brown underneath and on edges, approximately 20-25 minutes, switching pan positions halfway through baking. Cool on racks.
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