Today J helped me with some freezer cookie dough. These are the ones I always have in the freezer, to be whipped out in a second when cookies are called for in short notice.

You can replace the hazelnuts with other nuts you like: pistachios, macadamias or cashews.

Ingredients
1 cup hazelnuts, finely chopped
1 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla extract
1/3 cup cocoa nibs
2 cups plain flour
1/3 cup valrhona cocoa powder
2 tbsp Frangelico (hazelnut liquor)

Method

Combine the butter and sugar in bowl of electric mixer, and beat on high for 1 minute until it is smooth and creamy. Add the vanilla extract and frangelico liquor.

Beat in the chopped hazelnuts and cocoa nibs.

Add all the flour and cocoa powder in. Beat on low speed until the flour mixture is well incorporated.

Scoop half of this dough and place onto cling film. Roll into a log and freeze for at least 2 hours before slicing. You can keep this for up to 3 months. Scoop the rest of the dough onto another piece of cling film to form a second log.

like so…

Preheat the oven to 175 degrees Celcius.

Use a sharp knife to cut the cold dough into 0.5cm thick slices.

Place cookies on baking paper-lined cookie sheets.

Bake for 12 minutes, remove from oven and let them rest on the sheets for about 1-2 minutes further before transferring them to a rack to cool completely.

Enjoy!