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Export 5 ingredients for grocery delivery
Step 1
Pre-heat oven to 325F/162C.
Step 2
Chop the hazelnuts in a food processor. I pulsed mine about 10 times. Reserve 1/4 of the chopped hazelnuts to sprinkle on top of the cookies.
Step 3
Place softened butter, sugar, and vanilla in a stand mixer and beat on medium high until pale and fluffy (a hand mixer works, too).
Step 4
Add egg yolk and mix again. Be sure to scrape down the sides a few times so everything gets mixed together well and you don't end up with clumps of butter.
Step 5
Sift flour and salt into the cookie batter. Mix on low until just combined.
Step 6
Add 3/4 of the chopped hazelnuts and mix on low until just combined.
Step 7
Using a cookie scoop or your hands, form the dough into 18 balls and place on a prepared cookie sheet. Using a fork, press down on the cookie a couple times (horizontally and vertically) to flatten it out.
Step 8
Sprinkle chopped hazelnuts on the tops of the cookies. You may want to lightly press the hazelnuts into the cookie dough.
Step 9
Bake the cookies for about 12-15 minutes. Check them at 12 minutes and bake longer from there. The cookies are ready when the edges are golden brown.
Step 10
I enjoyed these cookies right out of the oven but I thought they were even better the next day! Store in an airtight container.
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