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Spanish Hazelnut Cookies recipe

Spanish hazelnut cookies, Mexican weddingcakes or Russian tea cakes – no matter what its name, this butternut cookie rolled in powdered sugar is an all-time favorite world-wide.

Recipe: Spanish HazelnutCookies

1 cup butter, softened1/2 cup sifted powdered sugar2 cups all-purpose flour1 cup finely chopped hazelnuts*, toastedSifted powdered sugar

  • Cream butter in a large mixing bowl; add1/2 cup powdered sugar, beating untillight and fluffy. Gradually add flour,mixing well. Stir in hazelnuts. Chill30 minutes.
  • Shape dough into 1-inch balls; place onungreased cookie sheets.
  • Bake at 400°F (205°C) for 12 to14 minutes.
  • Remove immediatelyfrom cookie sheets and roll in powdered sugar.Cool on wire racks or paper towels.

    Yield: 3 1/2 dozen.

    *Use a food processor or blender to obtainfinely chopped, almost ground nuts.

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