Name: Honey-Hazelnut Crisps
Total time: 1 h 30 min
Yield: Makes about 4 1/2 dozen
Ingredients: ¾ cup powdered sugar; ½ cup butter, softened; 1 tablespoon honey; ¼ teaspoon vanilla extract; .13 teaspoon kosher salt; ½ cup finely chopped hazelnuts; 6 tablespoons all-purpose flour; 3 tablespoons whole wheat flour; Parchment paper

Step 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.

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Step 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.
Step 3

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

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