Honey-Hazelnut Crisps

<p>Honey-Hazelnut Crisps</p>
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


These lacy cookies keep best in a tin between sheets of wax paper.


Makes about 4 1/2 dozen

Total time: 1 Hour, 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes


3/4 cup powdered sugar
1/2 cup butter, softened
1 tablespoon honey
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/2 cup finely chopped hazelnuts
6 tablespoons all-purpose flour
3 tablespoons whole wheat flour
Parchment paper


1. Preheat oven to 325°. Beat first 5 ingredients at medium speed with an electric mixer 4 to 5 minutes or until creamy. Add hazelnuts and next 2 ingredients; beat just until blended. Drop by level teaspoonfuls 3 inches apart onto 2 parchment paper-lined baking sheets.

2. Bake at 325° for 12 to 14 minutes or until edges are golden brown. Cool on baking sheets 5 minutes; transfer to wire racks, and cool.

Hazelnut Fig Sandwiches: Prepare as directed. Spoon 1/2 cup fig preserves on half of cookies (about 1 tsp. per cookie); top with remaining cookies. Makes about 2 dozen.