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 ⅓ cups all-purpose flour (180 grams)
- 1 ½ cups hazelnuts toasted, finely chopped
- 1 teaspoon baking soda
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 ¼ cups sugar
- 1 cup butter, salted (room temperature) (230 grams)
- 2 tablespoons finely grated lime zest
- 2 large egg yolks
- 2 tablespoons lime juice
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. For thicker cookies or personal preference, you can line the sheets with parchment. For more spread, do not line the sheets.
- In a medium bowl, combine flour, 1 cup finely chopped hazelnuts, baking soda, pepper and salt; set aside.
- In a large mixing bowl, cream sugar, butter and lime zest 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 and white chips until well blended.
- This makes a very thick dough. You can shape the dough into balls or try this: divide dough into quarters and make 4 long rolls of dough, then just cut off chunks of dough and shape into balls.
- Place the 1 inch balls on ungreased or parchment lined baking sheets, spacing 3 inches apart. The cookies will 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. If your cookies are misshapen, use an inverted can, English muffin ring or small bowl to round them out (see note).
- 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 hazelnuts.
Notes
For perfectly round cookies, have an English muffin ring or a hollowed out tomato can can ready. Invert it over any misshapen cookies and scoot it round and round to shape the cookies into perfect circles.