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  Blanched filberts 5 Ounce (1 1/4 Cups)
  Unbleached flour 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Unsalted butter 1 Cup (16 tbs) (At Room Temperature)
  Preserves 1⁄4 Cup (4 tbs)

Place filberts in a shallow baking pan.
Toast in a 350° oven for 10 minutes.
Grind the nuts using a food processor or blender.
In a mixing bowl combine the filberts, flour, sugar, and salt.
Cut in the butter till mixture forms a soft ball.
Knead dough with hands to form a smooth ball.
Food processor directions: Place steel blade in work bowl.
Add the filberts, flour, sugar, and salt.
Process with three or four on off turns till combined.
Add butter.
Process with on off turns till a ball of dough forms.
If dough is soft, chill for 1 hour or till firm enough for rolling.
Divide dough into thirds.
On a lightly floured surface, roll each portion of dough to 1/8 inch thickness; cut with a 11/2 inch fluted round cutter.
Place dough rounds on an un greased cookie sheet.
Bake in a 350° oven for 10 to 12 minutes or till edges are just golden.
Cool on a baking sheet for 3 minutes; transfer to a wire rack.
Cool thoroughly.
To make sandwich cookies, spread half of the cookies with 1/4 teaspoon preserves; top with second cookie.

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