Recipe information
Yield
Makes about 60 cookies
Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/2 cup superfine sugar
1 teaspoon vanilla
1/2 teaspoon freshly grated orange zest
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup hazelnuts, chopped fine, toasted until golden, and cooled
Preparation
Step 1
Preheat oven to 325°F. and grease 2 baking sheets.
Step 2
In a bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla and zest.
Step 3
Into another bowl sift together flour, salt, and baking powder, beat into butter mixture until just combined. Stir in nuts.
Step 4
Roll level teaspoons of dough into balls and put 2-inches apart on baking sheets. (Alternatively, drop teaspoons of dough 2-inches apart onto baking sheets.) Bake cookies in batches in middle of oven until pale golden, about 18 minutes. Cool cookies on baking sheets 2 minutes and carefully transfer with a metal spatula to racks to cool completely. Cookies may be made 3 days ahead and kept in airtight containers.
