Cook The Book: Hazelnut Poppy Seed Cookies

1. 1

   Combine the dry ingredients: Measure the flour, poppy seeds, and salt into a bowl and whisk to combine.

2. 2

   Cream the butter and sugar and add the vanilla: Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes. Add the vanilla, then reduce the mixer speed to low.

3. 3

   Add the dry ingredients and hazelnuts: Add the dry ingredients and mix just until they disappear into the dough. Fold in the hazelnuts with a sturdy spatula.

4. 4

   Shape and chill the dough: Shape the dough into two logs 2 inches in diameter, then chill for at least 2 hours and up to 3 days (or freeze for up to 3 months).

5. 5

   Slice and bake the cookies: Preheat the oven to 325u00b0F. Line two baking sheets with parchment paper. Slice the cookies 1/4 to 1/2-inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans. Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch.

* Per serving · 4 servings · Values may vary.