Oma Kiener's Hazelnut Christmas Cookies
Oma Kiener's Hazelnut Christmas Cookies are buttery, tender holiday cookies packed with rich roasted hazelnut flavor.Finely ground hazelnuts add a delicate nutty texture and wonderful aroma to the dough.Butter and vanilla create a classic sweet flavor that makes these cookies irresistibly comforting.The cookies are baked until lightly golden while remaining tender in the center.A dusting of powdered sugar gives them a beautiful festive appearance.Serve them with coffee, tea, hot chocolate, or include them in a Christmas cookie platter.
Ingredients
For the Hazelnut Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup finely ground hazelnuts
- 1½ cups all-purpose flour
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract, optional
- ¼ teaspoon salt
For the Finish
- ½ cup powdered sugar, for dusting
- ¼ cup finely chopped toasted hazelnuts, optional
- 3 ounces semi-sweet or dark chocolate, optional
- 1 teaspoon vegetable shortening or coconut oil, optional for melting with chocolate
Instructions
Toast the Hazelnuts
- Preheat the oven to 350°F (175°C).Spread the hazelnuts evenly on a baking sheet.Toast for approximately 7–10 minutes, stirring once halfway through, until fragrant and lightly golden.Allow them to cool completely.If the hazelnuts have skins, rub them gently between a clean kitchen towel to remove some of the loose skins.
Grind the Hazelnuts
- Place the cooled toasted hazelnuts in a food processor.Pulse until finely ground.Do not process continuously for too long because the natural oils in the nuts can turn them into hazelnut butter.Measure the ground hazelnuts after grinding.
Cream the Butter and Sugar
- Place the softened butter and granulated sugar in a large mixing bowl.Beat with an electric mixer for approximately 2–3 minutes, or until the mixture becomes light and creamy.Do not overbeat.
Add the Egg Yolk and Vanilla
- Add the egg yolk and vanilla extract.Add the optional almond extract if desired.Beat briefly until everything is well incorporated.
Add the Dry Ingredients
- In a separate bowl, whisk together the flour, ground hazelnuts, chopped toasted hazelnuts, and salt.Gradually add the dry ingredients to the butter mixture.Mix on low speed just until a soft dough forms.Avoid overmixing because this can make the cookies less tender.
Chill the Dough
- Shape the dough into a flat disk.Wrap it tightly in plastic wrap or place it in an airtight container.Refrigerate for approximately 30 minutes.Chilling makes the dough easier to handle and helps the cookies maintain their shape during baking.
Prepare the Baking Sheets
- Preheat the oven to 350°F (175°C) if it is not already heated.Line two baking sheets with parchment paper.
Shape the Cookies
- Lightly flour your work surface.Roll the chilled dough to approximately ¼-inch thickness.Use a small round, star, heart, or festive Christmas cookie cutter to cut the dough.Transfer the cookies carefully to the prepared baking sheets, leaving approximately 1 inch between them.Alternatively, roll small portions of dough into balls and gently flatten them with your fingers or the bottom of a glass.
Bake the Cookies
- Bake for approximately 10–14 minutes, depending on the size and thickness of the cookies.The edges should be lightly golden while the centers remain relatively pale.Do not overbake.
Cool
- Allow the cookies to cool on the baking sheet for approximately 5 minutes.Transfer them to a wire rack and allow them to cool completely.They will become slightly firmer as they cool while remaining tender inside.
Add Powdered Sugar
- Once completely cool, generously dust the cookies with powdered sugar.For an especially festive presentation, use a fine-mesh sieve to create an even snowy coating.
Notes
- Use softened butter: Room-temperature butter creams more evenly with the sugar.
- Toast the hazelnuts: Toasting significantly enhances their natural nutty flavor.
- Do not over-process the nuts: Excessive processing can release too much oil and turn the nuts into a paste.
- Chill the dough: Chilling makes the dough easier to roll and helps prevent excessive spreading.
- Avoid overmixing: Mix only until the ingredients are combined for tender cookies.
- Watch the baking time: Hazelnut cookies can become dry if overbaked.
- Cool completely before decorating: Powdered sugar and chocolate look much better on completely cooled cookies.
- Store airtight: Proper storage keeps the cookies fresh and prevents them from absorbing moisture.