Hazelnut Lime Pepper Cookies
An old recipe from The Hazelnut Council which was syndicated and used by food editors.
Servings 46 cookies
Cost 5
Ingredients
- 1 ¼ cups all-purpose flour (180 grams)
- 1 ½ cups hazelnuts toasted, finely diced, divided (I used the packaged, pre-diced ones)
- 1 tsp baking soda
- ¾ tsp freshly ground black pepper
- ½ tsp salt
- 1 ¼ cups sugar
- 1 cup butter room temperature (salted) (230 grams)
- 2 tablespoons finely grated lime peel
- 2 large egg yolks
- 2 Tablespoons lime juice
- 1 cup white chocolate chips
Instructions
- In a medium bowl, combine flour, 1 cup finely diced hazelnuts, baking soda, pepper and salt; set aside.
- In a large mixing bowl, cream sugar, butter and lime peel on high speed until smooth, about 2 minutes. Beat in egg yolks until smooth. Stir in lime juice until blended. Stir in reserved flour/hazelnut mixture until well blended.
- Shape dough into 1-inch balls and place on ungreased baking sheets, 3 inches apart (cookies flatten and spread).
- Bake in a 375-degree oven for 10 minutes or until golden. Cool 2 minutes and remove from pan to wire rack to cool.
- Meanwhile, melt white chocolate in small bowl in microwave or on stovetop over low heat, stirring every 30 seconds until just melted. Dip edges of cooled cookies into white chocolate and place on wax paper. (or just drizzle white chocolate all over the entire cookie!) Sprinkle with remaining diced hazelnuts.
- Makes about 4 ½ dozen cookies.
