Content may contain affiliate or sponsored content. Read disclosure here.

Hazelnut is one of my favorites – especially during the autumn months.

One of my favorite flavors, this hazelnut recipe comes from one of the most comprehensive vintage cookbooks I’ve found – Favorite Recipes of Presbyterian Women.

This recipe didn’t actually give good instructions for the egg wash. After only listing 4 egg yolks and then instructing you to place all 4 in the cookie dough mixture, it then instructed you to use the remaining egg yolk with an unspecified amount of milk to make the egg wash.

So I have adjusted and updated.

Hazelnut Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Servings 5 dozen cookies
One of my favorite flavors, this hazelnut recipe comes from one of the most comprehensive vintage cook books I've found - Favorite Recipes of Presbyterian Women.

Ingredients

  • 3/4 c butter, softened
  • 1 c granulated sugar
  • 2 c all-purpose flour
  • 4 egg yolks only
  • 1 c hazelnuts, ground

Egg Wash

  • 1 tbsp milk
  • 1 egg

Instructions 

  • Preheat oven to 350
  • Cream together butter and sugar
  • Add egg yolks and mix
  • Mix in flour, then nuts
  • Refrigerate for approximately 1 hour
  • Roll cookie dough to 1/4 inch. Cut out cookies
  • Place on prepared baking sheet
  • Make egg was by beating together egg and milk
  • Brush egg wash over cookies
  • Bake 12 - 15 minutes

Notes

This recipe didn't actually give good instructions for the egg wash. After only listing 4 egg yolks and then instructing you to place all 4 in the cookie dough mixture, it then instructed you to use the remaining egg yolk with an unspecified amount of milk to make the egg wash.
Course: Cookies, Dessert
Cuisine: Germany
Keyword: cookies, Hazelnut
Let’s continue the fun! Join my Cast Iron Lane Facebook Group here!

Content may contain affiliate links. This means that, at no additional cost to you, I may earn a little somethin’ somethin’ when you use the link to make a purchase. Learn more here. Would you like me to feature your brand? Contact me here.

Write A Comment

Recipe Rating




Save It

You cannot copy content of this page