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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Honey-Hazelnut Crisps

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

Southern Living DECEMBER 2013

  • Yield: Makes about 4 1/2 dozen
  • 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.


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Honey-Hazelnut Crisps recipe