No Image For Recipe

Sparkling Hazelnut Cookies

Blogger Angie McGowan of Eclectic Recipes shares her favorite 3-ingredient recipe holiday cookie recipe. These simple Sparkling Hazelnut Cookies will impress your friends and they use only three ingredients.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 10 min
  • total time 25 min
  • ingredients 3
  • servings 24
 

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1
cup finely chopped hazelnuts (filberts)
1/4
cup turbinado sugar (raw sugar)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350ºF. In large bowl, break up dough; stir in hazelnuts until well mixed. Reshape into 12-inch log; cut cookie dough into 24 (1/2-inch) slices, using sharp knife.
  • 2 On ungreased cookie sheets, place slices 2 inches apart; sprinkle with sugar. Slightly tap sugar into cookies, using fingertips, so it adheres well.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
  • 1 Heat oven to 350ºF. In large bowl, break up dough; stir in hazelnuts until well mixed. Reshape into 12-inch log; cut cookie dough into 24 (1/2-inch) slices, using sharp knife.
  • 2 On ungreased cookie sheets, place slices 2 inches apart; sprinkle with sugar. Slightly tap sugar into cookies, using fingertips, so it adheres well.
  • 3 Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.

EXPERT TIPS

toggle

Expert Tips

For easier slicing, after stirring in hazelnuts and flour and reshaping into log, refrigerate dough 1 hour or until firm.

To get the most flavor out of your hazelnuts, toast them first. Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional information

toggle