Hazelnut Crescents

Toasted ground hazelnuts make the cookie dough extra rich. The crescents are shaped by hand and drizzled with both semisweet and white chocolate for a truly exquisite cookie.

Hazelnut Crescents
Servings: 48 Yield: 4 dozen cookies Prep 20 mins Chill 1 hr Bake 350°F 13 mins to 15 mins

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sifted confectioners sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 cup finely ground, toasted hazelnuts (see Note)
  • 2 3/4 cups sifted all-purpose flour
Drizzle:
  • 3 ounces semisweet chocolate, melted with 1 teaspoon shortening
  • 3 ounces white chocolate, melted with 1 teaspoon shortening

Make It

1. In large bowl, beat butter, both sugars, 1 tablespoon water, vanilla, nutmeg and salt at low speed for 2 minutes. Scrape down bowl. Beat at medium-low until fluffy, 2 minutes. Beat in yolk, then ground hazelnuts. At lowest speed, beat in flour, just until blended. Dough should be stiff, but still soft; add a little more flour if needed.

2. Turn out onto floured surface. Divide in half. Shape each into a block, 1-inch thick. Wrap in plastic. Refrigerate 1 hour.

3. Heat oven to 350 degrees F. Break off 2 tablespoons of dough. Warm slightly with hands and roll to a 3-inch log. Curve ends to form a crescent. Space 1 inch apart on ungreased baking sheets. Repeat for a total of 48.

4. Bake at 350 degrees F for 13 to 15 minutes, until uniformly tan. Cool on wire racks.

Drizzle:

5. Set racks over sheets of parchment or waxed paper. Place melted semisweet and white chocolates in two resealable plastic bags. Snip off a small corner of each. Drizzle over cookies; let harden.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 101, Fat, total (g): 6, chol. (mg): 15, sat. fat (g): 3, carb. (g): 10, fiber (g): , pro. (g): 1, sodium (mg): 27, Percent Daily Values are based on a 2,000 calorie diet.