Spanish Hazelnut Cookies
Spanish hazelnut cookies, Mexican wedding cakes, Swedish teacakes or Russian tea cakes—no matter what the name, this nutty butter cookie rolled in powdered sugar is an all-time favorite world-wide.
1 cup butter, softened
1/2 cup sifted powdered sugar
2 cups all-purpose flour
1 cup finely chopped hazelnuts*, toasted
Sifted powdered sugar
- Cream butter in a large mixing bowl; add 1/2 cup powdered sugar, beating until light and fluffy. Gradually add flour, mixing well. Stir in hazelnuts. Chill 30 minutes.
- Shape dough into 1-inch balls; place on ungreased cookie sheets.
- Bake in a preheated oven at 400°F (205°C) for 12 to 14 minutes.
- Remove immediately from cookie sheets and roll in powdered sugar. Cool on wire racks or paper towels.
Makes 3 1/2 dozen cookies.
*Use a food processor or blender to obtain finely chopped, almost ground nuts.