Title: Fruit Sweet and Sugar Free - Hazelnut Cookies
Categories: Dessert Diabetic
Yield: 3 Dozen
| 1 1/2 | c | Hazelnuts |
| 3/4 | c | Butter |
| 1/3 | c | Fruit sweetener |
| 1/4 | ts | Vanilla extract |
| | pn | Salt |
| 1 1/2 | c | Unbleached white flour |
Preheat the oven to 350 degrees. Toast the hazelnuts for 7-10 minutes, let
cool, and process in a food processor until finely ground. Do not
overprocess or you will end up with a past. Cream together the butter and
sweetener until light and fluffy. Stir in the vanill and salt, then the
flour and the finely chopped hazelnuts. Mix just enough to form a dough.
Cover the dough and refrigerate for 20-30 minutes, to make it easier to
handle. Preheat oven to 350 degrees, line baking sheets with parchment
paper. Use a #24 scoop (2 tablespoons) or a spoon to scoop out balls of
dough. Place them 1 inch apartment on the baking sheets. With lightly
moistened fingertips, flatten each cookie to a thickness of 1/4 inch. Bake
until golden brown, for 12-15 minutes, let the cookies cool on the pans
before removing.