Hazelnut Sandies

1. 1

   Spread the hazelnuts on a baking sheet and bake until golden brown, about 10 minutes; let cool, then finely chop.

2. 2

   Whisk the flour, allspice, salt and hazelnuts in a medium bowl.

3. 3

   Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes.

4. 4

   Beat in the vanilla.

5. 5

   Reduce the mixer speed to low and gradually beat in the flour mixture until the dough comes together.

6. 6

   Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.

7. 7

   Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.

8. 8

   Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet.

9. 9

   Bake until light golden on the bottom, about 12 minutes.

10. 10

    Meanwhile, sift the remaining 3/4 cup confectioners' sugar into a medium bowl.

11. 11

    Immediately transfer the warm cookies to the bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely.

12. 12

    Roll the cookies in confectioners' sugar again when completely cool.

13. 13

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.