Nut and Spice Cookie Recipes - Hazelnut Horseshoes 

 

Ingredients 

• 2 cups/300 g all­purpose/plain flour

• 1/8 tsp salt

• 1 cup/250 g butter, softened

• 2/3 cup/140 g granulated sugar

• 2 tbsp vanilla sugar

• 1 large egg

• 1/4 tsp almond extract/essence

• 1 cup/150 g finely ground hazelnuts or pecans

• 2 tbsp confectioners'/icing sugar, to dust

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Set out four cookie sheets. Sift the flour and salt into a medium bowl.

2. Beat the butter and granulated and vanilla sugars in a large bowl with an electric mixer at high speed until creamy. Add the egg and almond extract, beating until just blended.

3. Mix in the dry ingredients and ground hazelnuts. Fit a pastry bag with a 1/2-inch (1-cm) star tip.

4. Fill the pastry bag, twist the opening tightly closed, and squeeze out generous 1-inch (2.5-cm) tall arches (horseshoes), spacing 1 inch (2.5-cm) apart on the cookie sheets.

5. Bake, one sheet at a time, for 8-10 minutes, or until golden and firm at the edges. Transfer to racks to cool and dust with confectioners' sugar.