Cinnamon Hazelnut Cookies
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.
Ingredients:
8 ounces Organic Valley European Style Cultured Butter, very soft
3/4 cup plus two tablespoons sugar
2 1/2 cups flour
1/2 teaspoon cinnamon
scant 1/2 cup whole hazelnuts
Instructions:
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.
Copyright by Terese Allen
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Customer Comments:
Customer rating:
we took out the hazelnuts and put more cinnamon more sugar and put green sparkles on some.
Customer rating: 
Customer rating:
am about to try but it looks very good!
Customer rating:
??? How do you get 50 whole hazelnuts in a 1/2 cup?
Customer rating:
I'd use stevia or truvia instead of sugar.Always use unbleached flour instead of regular.
Customer rating:
I made these and they tasted terrific.