Sparkling Hazelnut Cookies

These simple, 3-ingredient cookies are sure to impress your friends! MORE+ LESS-

Angie McGowan

November 28, 2011

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

cup finely chopped hazelnuts (filberts)

1/4

cup turbinado sugar (raw sugar)

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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.

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.