Well, I’ve certainly gotten a lot of blogging mileage out of this year’s Easter family dinner. I’ve written about the Sausage and Garden Relish Appetizers, Make-Ahead Mashed Potatoes, Maple Syrup Glaze for the ham, Peanut Butter Chocolate ‘Eggs’ for some dessert fun, and for more sweetness in the dessert department, Chocolate-Cherry Cupcakes and Meringues. What more could there be?
I have one more Easter recipe up my sleeve. While another dessert, this one is a little more restrained than the big, sweet flavours of the three recipes above. It’s a Hazelnut Tea Cookie, an elegant little bite that’s not very sweet, yet wonderfully perfumed and flavoured by the generous addition of coarsely ground hazelnuts. The coarse grind leaves little nubs of texture that add to the enjoyment.
This is another recipe from Emmy at emmycooks. Yes, recipes from Emmy two posts in a row! As you can see, her food really appeals to me. Why not drop by her blog and check it out for yourself?
As the name suggests, these cookies would be just ideal with a cup of tea (or coffee), sitting in the living room or on the back deck with a good book or a good friend. A dusting of confectioner’s sugar dresses them up nicely for a special occasion, but they’re fine just as they come out of the oven, too (thus avoiding the risk of an icing sugar snowfall on the front of your shirt).
These cookies were quite popular at my Easter table. My daughter Meredith took a container of the leftovers home with her (don’t worry, I kept more here for us), and my Mom asked for the recipe. So, here you go Mom!
Hazelnut Tea Cookies
This recipe is from emmycooks. Pre-heat oven to 375º.
- 1/2 cup butter, softened (1 stick)
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1-1/4 cup flour
- 1 cup finely chopped or coarsely ground hazelnuts
Cream the butter and sugar, then add the egg, vanilla and salt and mix together. Slowly add the flour, then the hazelnuts until just incorporated. Roll the dough into balls about 3/4 inch thick and place on a parchment lined baking tray, leaving room for them to spread out (they’ll be a little more than 2 inches in diameter). Bake 8 to 10 minutes, until the cookies are lightly browned on top and more deeply browned on the bottom. Cool on a rack, and dust with icing sugar if you like.