Based on a classic Scandinavian cookie that's shaped with a tableware spoon. Hazelnut flour highlights the browned butter and enhances the delicate texture.
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1 cup Land O Lakes® Extra Creamy Butter
1 3/4 cups all-purpose flour
1/2 cup finely ground hazelnut meal (hazelnut flour)
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 tablespoon vanilla extract
Powdered sugar, as needed for dusting
Melt butter in medium saucepan over medium-low heat. Continue cooking, watching closely, 10-12 minutes or until butter foams and turns a very deep golden brown, being careful not to burn butter. Immediately remove from heat. Pour butter into large bowl, scraping bottom of pan to get all the brown bits. Freeze, stirring occasionally, 25-30 minutes or until butter is solid but not frozen.
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Whisk flour, hazelnut flour, baking powder and salt together in medium bowl; set aside.
Add sugar to chilled browned butter; beat until well mixed. Add egg yolk and vanilla; continue beating until well mixed. Gradually add flour mixture; beat on low speed until well mixed.
Tip: Dough Mixed
With large tableware spoon (about 2 inches in length), form slightly domed spoon-shaped cookies, using side of bowl to press and shape dough. Gently slide dough off of spoon using finger, maintaining spoon shape, onto prepared cookie sheets. Bake 12-13 minutes or until deep golden brown around edges. Cool 10 minutes on cookie sheets. Dust cookies generously with powdered sugar before serving.
Tip: Shaping Cookies
You can substitute all-purpose flour for the hazelnut flour. Hazelnut flour also freezes well and can be used at a later date.
Browned butter can be made ahead of time. Instead of freezing, place in refrigerator until ready to use.
Browning the butter brings out the flavor. Try it in one of these recipes.