The traditional spices of Christmas—allspice, nutmeg, and cloves—give Hazelnut-Spice Crescents some extra zing.
Yield: 40 to 42 cookies • Preparation: 30 minutes • Bake: 40 minutes
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- 1 cup chopped toasted hazelnuts
- 1¼ cups all-purpose flour
- ¾ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup salted butter, softened
- ½ cup confectioners’ sugar
- 1¼ teaspoons vanilla extract
- ½ cup finely ground cornflake crumbs
- Garnish: additional confectioners’ sugar
- Preheat oven to 275°.
- Line 2 rimmed baking sheets with parchment paper. Set aside.
- In the work bowl of a food processor, pulse hazelnuts until finely ground. Set aside.
- In a medium bowl, combine flour, allspice, nutmeg, and cloves, whisking well. Set aside.
- In a large bowl, combine butter and confectioners’ sugar. Beat at medium speed with an electric mixer until light and creamy. Add vanilla extract, beating to combine. Add flour mixture to butter mixture, beating until incorporated. Add cornflake crumbs and ground hazelnuts, stirring just until incorporated.
- Using a levered 1-tablespoon scoop, portion dough. Roll dough portions into balls, and shape into crescents. Place crescents 2 inches apart on prepared baking sheets.
- Bake for 40 minutes. Transfer cookies to a wire cooling rack, and let cool completely.
- Garnish with a dusting of confectioners’ sugar, if desired.
- • Cookies can be stored in an airtight container for up to 3 days. Cookies may be made 2 weeks in advance and stored in an airtight container in the freezer. Thaw completely before dusting with confectioners’ sugar.
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