Cook the Book: Hazelnut Poppy Seed Cookies

Name: Cook the Book: Hazelnut Poppy Seed Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 710 milliliters (1 pound) all-purpose flour; 198 grams cup granulated sugar; 113 grams cup hazelnuts, lightly toasted and skinned; 35 grams 1/4 cup poppy seeds; 1 teaspoon salt; 2 teaspoons vanilla extract

Cook the Book: Hazelnut Poppy Seed Cookies is Head to the store and pick up flour, granulated sugar, hazelnuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine the dry ingredients: Measure the flour, poppy seeds, and salt into a bowl and whisk to combine.

Ingredients you will need

Poppy Seeds

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Cream the butter and sugar and add the vanilla: Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes.

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Add the vanilla, then reduce the mixer speed to low.

Ingredients you will need

Vanilla

Equipment you will use

Blender

Add the dry ingredients and mix just until they disappear into the dough. Fold in the hazelnuts with a sturdy spatula.

Ingredients you will need

Hazelnuts

Dough

Equipment you will use

Spatula

Shape and chill the dough: Shape the dough into two logs 2 inches in diameter, then chill for at least 2 hours and up to 3 days (or freeze for up to 3 months).

Ingredients you will need

Dough

Slice and bake the cookies: Preheat the oven to 325°F. Line two baking sheets with parchment paper. Slice the cookies 1/4 to 1/2-inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans.

Ingredients you will need