Cinnamon Hazelnut Cookies

Not rated
0 ratings

These charming, hazelnut-studded mini-cookies are inspired by a buttery Middle Eastern pastry called ghorayebah. Slow-baked to keep them very light in color, they are delicious with sips of espresso-strength Turkish-style coffee.



Heat oven to 300 degrees. Beat butter until it is pale. Gradually add sugar and beat until smooth, 5-7 minutes. Stir in flour. Briefly knead batter until soft dough forms. Roll into small balls; place 1 inch apart on ungreased baking sheets. Flatten each ball on one side so that half of the cookie is flattened and the other is not. Press a hazelnut into middle of the higher side. Bake 20 minutes. Cool completely before serving.

Makes 50 small cookies.

My Cookbook

Saved recipes: 0 edit / view


Post a Comment

* (not displayed)


* - required field

Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley