Poppy Seed Nut Slices
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chopped hazelnuts||1 1⁄2 Cup (24 tbs)|
In large bowl of an electric mixer, beat butter and sugar until creamy; beat in egg and vanilla.
In another bowl, stir together flour, poppy seeds, cinnamon, salt, and ginger; gradually add to butter mixture, blending thoroughly.
Add hazelnuts, mixing with your hands if necessary to distribute nuts evenly.
Shape dough into 2 or 3 rolls, each 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Using a sharp knife, cut into 1/4 -inch-thick slices; place slices about 1 inch apart on ungreased baking sheets.
Bake in a 350Â° oven for 12 to 15 minutes or until edges are golden.
Transfer to racks and let cool.