Buttery hazelnut cookies

Buttery hazelnut cookies


14 people made this

About this recipe: These meltingly tender cookies are also known as Russian tea cakes or Mexican wedding cakes. They are easy to make and everyone will love them.

Gail Hietzker

Makes: 48 cookies

  • 225g butter, softened
  • 4 tablespoons icing sugar
  • 2 teaspoons vanilla extract
  • 250g plain flour
  • 1/2 teaspoon salt
  • 150g ground hazelnuts or almonds
  • powdered sugar for dusting

Prep:15min  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

  1. Preheat oven to 170 C / Gas 3.
  2. In a large bowl, cream together the butter, 4 tablespoons icing sugar and vanilla until smooth and light. Add the flour, salt and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased baking trays in rounded teaspoons.
  3. Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in icing sugar. Cool completely on a wire rack, then roll in icing sugar once again.

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