Hazelnut Cookies

There’s nothing better than the smell of freshly baked biscuits wafting through the house. This recipe is super easy to make, and it also doubles as the perfect recipe for cookie day! So without further ado, here’s my easy hazelnut cookie recipe…

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the butter and sugar in a mixing bowl, and beat well to cream.

Step 2

Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and add the eggs, mixing until well incorporated.

Step 3

Sift in the flour and salt and mix until it forms a soft dough.

Step 4

Add the *instant pudding powder, hazelnuts and baking powder, and mix until combined.

Step 5

*Instant Pudding Powder manufacturers: Moirs, Royal, Angel Delight, Jell-O & Dr. Oetker (from what I can find). In South Africa, I use Moirs instant pudding powder. They come in a 90g packet and are mixed with 450ml milk – BUT DON’T MIX IT WITH MILK FOR THIS RECIPE – USE THE POWDER ONLY!!! I’m just letting you know what the pack size and normal mixing instructions are, as manufacturers vary around the world.

Step 6

I know, for instance, that Angel Delight in the UK is a 59g packet to 300ml milk, so you’d need 1½ packets, while Jell-O in the USA is a 96g packet… hope this helps to make that a little clearer for recipe adjustments!

Step 7

This cookie dough can be frozen for up to six months, which is handy if you’re making multiple batches.

Step 8

Place the dough in the freezer for 10 minutes to get cold before making the cookies.

Step 9

To make the cookies, measure out tablespoonfuls of dough, roll into balls, and place on a baking sheet prepared with greased parchment paper. Press the ball down (in the center) using the back end of a spoon. If you’re confused about this method, the video demonstrates exactly how it’s done!

Step 10

Place on the middle shelf in a pre-heated oven and bake at 180˚ Celsius or 360˚ Fahrenheit for 10 – 11 minutes.

Step 11

Allow to cool, and enjoy!

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