I Do I Do Wedding Cookies
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Confectioner s sugar||1⁄4 Cup (4 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Cake flour||1 Cup (16 tbs)|
|Pinch salt||1 Large|
|Toasted hazelnuts||1⁄4 Cup (4 tbs), skinned|
|Confectioner s sugar||1⁄2 Cup (8 tbs)|
1. Preheat oven to 400°.
2. In medium bowl, with electric mixer on medium speed, beat together butter and confectioners' sugar until smooth and creamy. Beat in vanilla. Reduce mixer speed to low and beat in flour and salt. Beat in hazelnuts. Roll into 1-inch balls. (If dough is very soft, refrigerate 20 to 30 minutes.) Place on ungreased baking sheet, spacing 1 1/2 inches apart.
3. Bake in 400° oven until pale golden, 15 to 20 minutes.
4. While still hot, roll cookies in confectioners' sugar to coat. Cool completely. Roll again in confectioners' sugar. Cookies can be stored in airtight container at room temperature for up to 2 days.