Folded Hazelnut Cookies | Sharon Raasch – Imperial, Neb.
1 tbsp. finely chopped hazelnuts
1 tbsp. sugar
1 1/2 c. all-purpose flour
1/2 c. confectioners’ sugar
1/4 c. cornstarch
3/4 c. cold butter, cubed
2 tbsp. Nutella
1 egg, lightly beaten
Preheat oven to 350 degrees.
In a small bowl, mix hazelnuts and sugar.
In a large bowl, whisk flour, confectioners’ sugar and cornstarch.
Cut in butter until crumbly.
Transfer to a clean work surface.
Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together).
Divide dough in half.
On a lightly floured surface, roll each portion to 1/8-inch thickness. Cut with a floured 2-inch round cookie cutter.
Place 1/4 teaspoon Nutella in center.
Fold dough partially in half, just enough to cover filling.
Place 1 inch apart on greased baking sheets.
Brush with beaten egg; sprinkle with hazelnut mixture.
Bake 10 to 12 minutes or until bottoms are light brown.
Remove from pans to wire racks to cool.
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