Cookies

Index of Cookies Recipes:

Double Nut Chocolate Chip Cookies

2 cups all purpose white flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup finely ground toasted hazelnuts
2/3 cup brown sugar
½ cup granulated sugar
½ cup unsalted butter, room temperature
½ cup solid shortening
1 large egg
¼ cup sour cream
2 teaspoons hazelnut liqueur (such as Frangelico)
1 cup chocolate chips
½ cup coarsely chopped, toasted hazelnuts

Position a baking rack in the center of the oven and heat oven to 375 degrees. In a small bowl, thoroughly whisk together flour, baking powder, salt and baking soda. Whisk in finely ground nuts.

With an electric mixer, beat sugars, butter and shortening in a large bowl until smooth. Add egg, sour cream and hazelnut liqueur and beat until smooth and light. Beat in dry ingredients. With a rubber spatula, mix in chocolate chips and coarsely chopped hazelnuts. For monster cookies, drop two ounces of dough in a mound about five inches apart on a lightly greased cookie sheet. Bake in the center of the 375 degree oven for about 12 to 15 minutes or until light golden color. Let sit in pan for several minutes, remove with spatula and cool on racks.

For normal sized cookies, drop about one ounce of dough on a lightly greased cookie sheet and bake in a 375 degree oven for about 12 minutes.

Hazelnut Sugar Cookie Stars

Recipe courtesy of Haggen Food and Pharmacy

1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1/2 tsp. vanilla
1 2/3 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup finely ground hazelnuts, toasted

Decoration

1 cup sifted powdered sugar
1 to 2 Tbsp. milk
Red and green food coloring

Yields 4 dozen

Preheat oven to 350 degrees F. Cream butter with sugar. Add egg and vanilla and blend well. Mix the remaining dry ingredients and add to butter and egg mixture. Stir in hazelnuts.

Form dough into a disk, wrap in plastic and chill for 4 hours or overnight. Roll out to 1/4 inch thick on a lightly floured board and cut into shapes with star-shaped cookie cutters. Continue rolling dough scraps, chilling briefly if dough becomes too soft to handle. Place about 1 inch apart on ungreased cookie sheet. Bake for 6 to 8 minutes or until lightly browned. Cool on racks. To decorate, stir together powdered sugar and milk to form a thick glaze. Dip the top of each cookie into the glaze and allow to dry. Using a fine paintbrush and food coloring, paint wreaths, holly and other holiday designs.

Chewy Chocolate Hazelnut Cookies

1 1/4 cups butter or margarine, softened
1/3 cup vegetable oil
1 1/4 cups brown sugar
1 1/4 cups white sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups roasted & chopped Oregon hazelnuts

Yield: 4 dozen cookies

In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine flours, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bake in a 350 degree oven for 8 to 9 minutes (Do not overbake; cookies will be soft.) Cool slightly before removing from sheet.

Oregon Hazelnut Shortbread Cookies

1 cup roasted Oregon hazelnuts
3/4 cup butter, chilled
3/4 cup sugar
1-1/2 cups unbleached flour

Yield: 3 dozen cookies

Grind roasted hazelnuts in a food processor to a coarse grind. Add butter and sugar and process thoroughly. Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely. Combine mixture into a ball. Make 1-1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart. Bake at 350 for 10-12 minutes. Refrigerate remainder of the dough until ready to bake.

Oregon Hazelnut Butter Cookies

1 cup unsalted butter, softened
1/2 cup sugar
2 tablespoons pure maple syrup
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1-1/4 cups finely chopped Oregon hazelnuts
1/2 cup semisweet chocolate chips (optional)

Yield: 6 dozen cookies

In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix in the flour just until combined, then fold in the nuts. Shape into two long rolls, about 9 inches long and 1-1/2 inches in diameter, and wrap them in wax paper. Chill until very firm, at least 2 hours. Preheat oven to 350 degrees. Cut the dough into 1/4-inch slices and place an inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Cool on a wire rack. If desired, melt the chocolate chips slowly, stirring often until smooth. Using a butter knife, spread a thin layer of melted chocolate over the bottom of each cookie. Place on wax paper and chill briefly to harden the chocolate. Peel from the paper and store airtight in a cool place.

Oregon Hazelnut Cookies

8 egg whites
2-1/4 cups sugar (l lb.)
1/2 teaspoon vanilla
1 lb. Oregon hazelnuts, finely chopped
1/2 lb. whole Oregon hazelnuts
water
confectioners sugar

Yield: 7 dozen

Beat the egg whites until stiff, then gradually add the sugar and continue beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate for several hours, then drop by teaspoonfuls on unglazed paper-covered cookie sheets. Press a whole hazelnut into the center of each cookie. Let stand overnight, then bake in 300 oven for approximately 1 hour, or until cookies can be lifted from paper. While still warm, ice lightly with frosting made by stirring water into 1 cup of confectioners' sugar until it is creamy.

Oregon Hazelnut Oatmeal Cookies

1 cup shortening
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups plus 1 tablespoon sifted all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
2-1/2 cups quick oats, uncooked
1 cup finely chopped Oregon hazelnuts
1 cup finely diced dried apricots
1 cup chopped vanilla milk chips

Yield: 3 dozen cookies

Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine 1-1/2 cups flour, baking soda and salt. Stir into creamed mixture with spoon. Stir in oats, then the hazelnuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in milk chips. Shape into 1-1/2 inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet.

Bake at 350F for 11 to 13 minutes, or until slightly moist in center and just beginning to brown around edges. Remove immediately to waxed paper covered paper towels.

Buttery Hazelnut Tea Cookies

16 tablespoons (1 cup) butter, at room temperature
1/4 cup sugar
1 egg yolk
2 cups all-purpose flour
1/2 teaspoon allspice
1 egg white, lightly beaten
1/2 cup roasted & chopped Oregon hazelnuts

Electric Mixer:
Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2x10-1/2" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275 oven for 1 hour, 20 minutes, or until the cookies are a light golden brown. Cut into approximately 1-1/2" squares while still warm.

Food Processor:
Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl. Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above.

Muesli Cookies

1 recipe Oregon Hazelnut Energy Balls
4 cups bran flakes
1 cup buttermilk
2 eggs
1/4 cup brown sugar
1/2 teaspoon baking soda

Yield: about 40 cookies

Mix all ingredients together and let stand while you mix 1 recipe of Oregon Hazelnut Energy Balls. Combine both mixtures including the chopped Oregon hazelnuts intended for rolling the energy balls. Spoon 1 Tablespoon rounds on a greased cookie sheet and bake at 325 for approximately 12 minutes or until lightly browned and set. These are intended to be soft and chewy.

Oregon Hazelnut Energy Balls

1/2 cup peanut butter
1/3 cup honey
3/4 cup dry milk
1/4 cup grated cheddar cheese
1 cup muesli
1 cup Oregon hazelnuts, chopped

Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest for 5 minutes and roll into approximately 20 1-inch balls. Roll in chopped Oregon hazelnuts.

Chocolate Hazelnut Cookie Dough

3/4 cup roasted Oregon hazelnuts
1-3/4 cups plus 2 tablespoons all-purpose flour
pinch of salt
3 tablespoons unsweetened cocoa
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 large egg

Yield: 42 cookies

Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa. Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well blended. Add flour and nut-cocoa mixture until dough just begins to come together. Form dough into cylinder about 1-1/2 to 2 inches wide, 10 to 12 inches long, and wrap in plastic wrap. Refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake for 4 to 7 minutes or just until set. Remove from sheet and cool on rack. Dip the ends in melted semisweet chocolate, or use it to glaze the tops of the cookies for a fancy finish.

Cherry Hazelnut Balls

1 cup butter or margarine, softened
1 cup confectioners sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted & finely chopped Oregon hazelnuts
1 8 oz. jar red maraschino cherries, drained & chopped
1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blend thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into small balls and place on ungreased baking sheets. Bake in a 275 oven for 30 minutes, or until cookies are lightly browned.

Hazelnut Christmas Balls

1/2 cup shortening
1/4 cup sugar
1 beaten egg yolk
1 teaspoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon lemon juice
1 cup cake flour
1/8 teaspoon salt
1 slightly beaten egg white
1/2 cup finely diced Oregon hazelnuts
9 candied cherries

Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375 for 10 minutes.

Oregon Hazelnut Raisin Cookies

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1 tablespoon water
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup oatmeal
1 cup raisins
1/2 cup chopped Oregon hazelnuts

Yield: 3 to 4 dozen cookies

Cream shortening; add sugars, vanilla, egg and water. Sift flour, salt and baking soda together; add to creamed mixture. Stir in oatmeal, raisins and hazelnuts. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 10-12 minutes.

Oregon Hazelnut Macaroons

1 cup Oregon hazelnut paste
1 cup sugar
1 teaspoon orange peel
1/8 teaspoon salt
2 egg whites, beaten stiff

Yield: 30 cookies

Blend paste, sugar, orange peel and salt. Fold in egg whites. Drop by teaspoons onto lightly-greased cookie sheet. Bake in a 350 oven 15 to 17 minutes, until golden brown. Cool.

Oatmeal Hazelnut Macaroons

1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon almond extract
1 egg
3/4 ground Oregon hazelnuts
2/3 cup sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup coconut

Yield: about 4 dozen

Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350 for 12 minutes, or until golden.

Crunchy Hazelnut Meringue Cookies

3 egg whites
dash salt
1-2/3 cups firmly packed, light brown sugar, sifted
1/2 teaspoon vanilla
1 cup roasted & chopped Oregon hazelnuts (about 4 ounces)
2 cups corn flakes

Yield: about 4 dozen

Beat egg whites and salt together until soft peaks form. Gradually add brown sugar, about 3 Tablespoons at a time, beating well after each addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping teaspoonsful onto greased baking sheets. Bake in a 325 oven for 20 minutes, or until lightly browned.

Oregon Hazelnut Meringue Bits

3 egg whites
1/4 teaspoon salt
2 cups powdered sugar
1/2 cup Oregon hazelnuts, finely chopped
1/2 cup semi-sweet chocolate morsels
1/3 cup saltine cracker crumbs

Yield: 4 dozen cookies

Beat egg whites and salt until very stiff. Add sugar slowly and keep beating. Fold in Oregon hazelnuts, chocolate and cracker crumbs. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 13 to 15 minutes at 350.

Tuiles Noisette

3 egg whites
1-1/2 ounces sugar
1 tablespoon vanilla
1-1/2 ounces roasted & ground Oregon hazelnuts

Heat egg whites and sugar in double boiler. Blend in vanilla and hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake at 280 until edges only are light brown, about 8 to 10 minutes. While hot, put tongues over bottles or rolling pin to make slightly rounded wafers.