|Hazelnuts||1 1⁄2 Cup (24 tbs)|
|Flour||1 Cup (16 tbs), sifted|
|Soft butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
Heat oven to 375Â°.
Blender grind hazelnuts very fine.
Empty into mixing bowl.
Add all remaining ingredients except confectioners' sugar to nuts and mix thoroughly.
Refrigerate dough at least one half hour.
Form dough into 1 balls, place 1 inch apart on ungreased cookie sheets and bake 15 to 20 minutes, until set but not brown.
Cool partially on cooling rack and roll in confectioners' sugar while warm.
Re roll in sugar just before serving.