- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- 1 cup hazelnut meal such as Bob’s Red Mill
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- Confectioners’ sugar for serving
In a large bowl, with mixer on medium speed, cream butter and sugar until light and fluffy.
In a separate bowl whisk together flour, hazelnut meal and salt.
Gradually add flour mixture to creamed butter until well blended.
Add heavy cream and vanilla, knead lightly.
Shape into a roll 2 1/2 inches in diameter. Wrap in plastic wrap. Refrigerate for several hours or overnight.
Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 12 to 15 minutes, rotating cookie sheets halfway through. Remove to wire racks to cool.
Dust with confectioners’ sugar, if desired. Serve to someone nice.