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.
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.
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.
I love getting maximum yield out of minimal efforts. The fact that a single batch of cookie dough produces a large amount of little bites that will last our family for a while (er, like 2 weeks) gives me great satisfaction. These are very cute too as gifts at children’s parties.
1 cup (250g) butter, softened
1 cup sugar
2 tsp vanilla extract
3 cups plain flour (or 2 3/4 cups plain flour and 1/4 cup cocoa powder if you want chocolate ones)
2.5 tsp baking powder
Cream butter and sugar until creamy. Add egg, vanilla extract and beat till combined. Add flour (and cocoa powder if using) and baking powder, mix to combine. Roll dough into a smooth rectangular shape, and let it rest in the fridge for 30 minutes.
Taking a third of the dough, roll it out on a floured board to a 0.4mm thickness. Using cookie cutters to cut shapes out as desired. Here J is using some Klio ones. Press the cookie cutter down onto your dough to cut out the shape of the cookie.
See the little stick on the centre of the cutter? It has a spring mechanism and when depressed, will imprint some additional patterns on your cookie.
See how J pushes the stick to help get the dough out of the cookie cutter.
Carefully peel the dough off the cutter.
There you have it! Gather scraps, re-roll and recut until you’ve used up the dough.
Bake at 175 degrees C for 10-12 minutes. Cool on a wire rack.
How cute are they!