Hazelnut Cookies

             Hazelnut cookies, stacked, tagged and tied.  Ready for our Parish Fair!

    This recipe is an old favorite of mine.  I have been making it for years!  It is an easy do ahead recipe, the type of cookie that used to be called "icebox" cookies.  The dough can be prepared days in advance, rolled into a log and wrapped in wax paper.  Just slice and bake when ready!
    I make this recipe every year for our church fair.  The Granny's kitchen sells baked goods.  They are a special favorite of my friend Sharon! If you don't buy it before she arrives you won't get any!  She loves them so much, she buys them all.  Thank you Sharon for your continued support!

As Always,
ENJOY!

INGREDIENTS
1/2 cup hazelnuts, toasted
1/2 cup butter, room temperature
1/2 tsp. vanilla extract
6 Tbs. brown sugar
5 Tbs. granulated sugar
1 egg
2 cups flour
1 1/2 tsp. baking powder
pinch salt

       Beat butter and vanilla until creamy.  Add sugars and beat again until light and fluffy. Add the egg and mix.   Sift dry ingredients, stir into the mixture.  Add the chopped, toasted hazelnuts, to make a firm dough. Divide the dough, form into two logs 8 1/2 x 2 1/4 inches. Wrap in wax paper and chill until firm. At least 2 hours and up to one week.
      When ready to bake, preheat the oven to 375 degrees.  Using a large sharp knife, cut the log into slices, just under 1/4 inch thick. Arrange them slightly apart on a greased baking sheet. Bake for 15 minutes or until golden and firm to the touch. Cool on racks, store in an airtight tin.

   Recipe Courtesy of :  Baking by Linda Collister