Preheat oven to 350°. In a large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup, and vanilla.
In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In 3 batches, beat into wet ingredients. Stir in nuts with a wooden spoon.
Roll the dough into 1-in. balls. Then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. (If dough starts to get sticky, chill it for a few minutes; it will be easier to work with.)
Bake cookies until they're medium brown underneath and on edges, 20 to 25 minutes, switching position of pans halfway through baking. Let cool on racks.
We love this recipe and also thought it a bit bland at first. What we discovered was, that they keep very well and improve in flavor as they sit. They are excellent dunking cookies, much like biscotti. I recommend toasting and rubbing the skins off of the hazelnuts before chopping and adding 1/2 to 1 teaspoon more of the cinnamon, depending on how fresh yours is and the brand. We got about 120 cookies out of a batch.
I remember reading this recipe in Sunset magazine and thinking that I wanted to make them and I finally got around to is 6+ months later.
I ended up halving the recipe - still made 70 cookies (I think mine might be a little smaller than the recipe is expecting). I used 2 eggs for the ahlf recipe (since you can't really split an egg easily) and sour cream. I chilled the dough a bit so it was easier to work with.
They came out great! I don't find them bland - I'd rather have cookies that aren't too sweet. I do have a soft-spot for maple syrup, cinnamon, and hazelnuts though.
These cookies are a little bland, but are great for dunking in coffee or tea. I actually could taste the cinnamon more after they'd been frozen. It makes a lot, so I'd probably halve the recipe next time. My family didn't like them as much as I did--they like chocolatey, peanut-buttery type cookies. These are subtle but good.
These cookies were a bit disappointing.... sort of bland. The dough tasted great, but the cookies weren't anything great. After two batches I ended up using the remaining dough (recipe makes A LOT) as the base for bar cookies. Just melted a package of semisweet chips on top and sprinkled on some toasted chopped hazelnuts. Pretty good, but I'm not keeping this recipe.
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