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.
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)
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.
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.
Preheat the oven to 175 degrees Celcius.
Use a sharp knife to cut the cold dough into 0.5cm thick slices.