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[Hazelnut Cookies|FILBERT BALLS]

Dedicated to an unnamed user as a "Thank You" for a comment he sent me on one of my writeups. The [nut] preparation is all in jest (really!) but it is the easiest way to crack and prepare the filberts.

  • 1-1/2 cups [aka hazelnuts|filbert] [nutmeat] (220 grams)
  • 1 cup sifted flour (110 grams)
  • 1/4 tsp salt (1.2 grams)
  • 1/2 cup butter, softened (120 grams)
  • 2 Tablespoons sugar (25 grams)
  • 1 teaspoon vanilla (5 ml)
  • Powdered sugar, to coat

First prepare the nuts. Filberts have very hard shells and can be difficult to [crack]. I’ve found the best way is to place the filberts in a sealable plastic bag and strike them quite smartly with a [hammer]. Remove the shells. Next you must remove the brown, papery skin from the Filberts. Spread the nutmeats in a shallow pan and roast in 325 F. oven until lightly [toasted]. [Briskly] rub the filberts with [rough] toweling until most of the skin is removed. When cooled, place the filberts in a food chopper or blender and process the nutmeats to a very fine [consistency].

Preheat oven to 375 Fahrenheit.  Line [cookie] sheet(s) with parchment paper.

Combine the filberts with flour and salt and set aside.  Cream the butter, sugar and vanilla together. Add flour mixture and stir until combined.  [Refrigerate] dough at least one-half hour.  Form dough into 1-inch balls and place one inch apart on [Cookie Recipes|cookie] sheet.  Bake 15 to 20 minutes, until set but not brown.  Cool partially on wire rack and [roll] in powdered sugar while still warm.  Re-roll in sugar [just] before serving.  Best [enjoy]ed when served with tea. Makes 24.