These crisp and chewy cookies are for the hazelnut lover. They evolved from the hazelnut cookie tart crust, but using homemade caramelized praline powder instead of praline paste gives a crunchier texture.
|unsalted butter, cold|
|bleached all-purpose flour|
|fine sea salt||.|
|Hazelnut Praline Powder (see Notes)|
|canola or safflower oil, at room temperature||.|
|pure vanilla extract||.||.|
FOR THE HAZELNUT POWDER: One baking sheet, no preparation needed or topped with a nonstick liner such as a Silpat | If not using the nonstick liner, a second baking sheet topped with aluminum foil and lightly coated with nonstick cooking spray
FOR THE HAZELNUT COOKIES: Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment
Cut the butter into 1 inch cubes and refrigerate until ready to use.
Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well.
Food Processor Method In a food processor, place the superfine sugar. (Granulated sugar can also be used, processed for several minutes or until very fine.) With the motor running, add the butter cubes. Add the praline powder and oil and process until smooth and creamy, about 20 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse just until incorporated.
Stand Mixer Method Soften the butter to 65° to 75°F/19° to 23°C.
In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat together the superfine sugar, butter, praline powder, and oil for several minutes, or until very smooth and creamy. Add the egg and vanilla and beat until incorporated, scraping down the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Scrape the dough onto a piece of plastic wrap and divide it in half, about
Thirty minutes or longer before baking, set an oven rack in the middle of the oven and
Scoop out 15 rounded teaspoons of dough (
Set the cookie sheet on a wire rack and let the cookies cool for 1 minute so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack.
While the cookies are baking, shape the dough for the next batch.
Airtight: room temperature, 3 weeks; frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.