It feels like years since I've blogged or even read a blog ... in reality it's been just over a week. My work-life collided with real-life and I had to put writing on hold. We rarely order take-out food and this week we ordered take-out food two nights in a row!
Fortunately, I'm back at it again and writing about these wonderful little cookies of Austrian origin flavored with almonds. I love how tender and crisp the crescents turn out. Perfect with a cup of tea or as a night-time snack, I think you'll enjoy this fab cookie.
Almond flavoring is one of those things I equate with Christmas. Do others feel this way? My mother makes a cookie at holiday time which uses almond flavoring, and for me the flavor ushers in cold winter nights and presents under a tree. This recipe uses both ground almonds and almond flavoring, but I think it's good for any time of the year.
Almond Crescents
1/2 cup butter, softened
1/4 cup sugar
1/2 cup slivered almonds, ground
1 cup flour
1 tsp. almond flavoring
1/2 tsp. salt
1/4 cup powdered sugar
Beat the butter until smooth and slightly fluffy, about 1 minute. Add ground almonds, sugar, flour, flavoring, and salt. Mix to combine. The dough will be soft.
Coat two cookie sheets with cooking spray or butter. Take a teaspoon of dough and roll between the palms of your hands until it forms a 3" rope. While rolling the dough in your hands, try to make the rope slightly more plump in the center and tapered at the ends. Place onto cookie sheet and shape into a curved crescent. Space cookies about 1" apart.
Bake in a 325 degree oven for about 20 minutes or until edges begin to take on a golden tone. Allow to cool, then dust with powdered sugar.
The cookies are basically a shortbread and melt in your mouth. I found it hard to stop eating them. Within a day, it was time to make a second batch :-) This time I decided to play with the flavors a bit. Instead of almonds, I used pecans. And, I replaced the almond flavoring with vanilla. I also added a teaspoon of crushed anise seed along with the zest of 1 lemon.
The second batch was good, but not as exciting as I'd hoped and they need a bit more work. The pecans made the cookies even more tender, which I liked. The anise seed did not add as much flavor as I'd hoped, so next time I would either increase the amount or consider adding anise flavoring.
The second batch of cookies are now gone and it's time to do grocery shopping for the week ahead. I'm needing to eat fewer cookies and more fresh fruit and veggies. I have horrible will power so we'll see how long this lasts. This may be the last cookies you see me make for awhile ... unless I can figure out how to squeeze more carrots and asparagus into them.
Later this week, I'll be trying out a fresh vegetable/fruit delivery service from a local organic farmer. For $29 they deliver a box of fresh produce to your house - I've signed up for a delivery every other week, beginning this Friday. I'll share more info and photos about the delivery once I get it.
Now, it's time to go read all of my favorite food blogs ...
Sunday, April 20, 2008
Perfectly crisp crescent cookies
Saturday, April 05, 2008
Anzac cookies, chewy and rich 'biscuits'
Delightfully chewy and crisp, these Anzac cookies are my new favorite thing. I've noted on several posts recently different 'crushes' I'm having for people and blogs. Well folks, I've got to say that the Anzac cookie is my new cookie crush.
Although there is some debate about whether this cookie (i.e. biscuit) originated in New Zealand or Australia, the name 'anzac' is the abbreviation for Australia and New Zealand Army Corps. It is believed that the biscuits were created during World War I as an easy to pack and ship biscuit to those fighting overseas.
Australia and New Zealand celebrate Anzac Day on April 25 as a memorial to the military who entered into World Word I battle on this day. Anzac cookies are especially popular at this time of year. Since I know of a few Australian readers of my blog, I hope they can weigh in on their Anzac cookie (yes, biscuit) experiences.
I wish I could say I was worldly enough to have known this information off the top of my head. No such luck. I discovered Anzac cookies in A Baker's Odyssey
Many recipes I've seen on the web appear much thicker and crisp. I liked the recipe in Greg Patent's book since the cookies are intended to be thin and chewy.
Anzac Cookies
from A Baker's Odyssey
1 cup old-fashioned rolled oats
3/4 cup unsweetened shredded coconut, chopped
3/4 cup flour
1 cup sugar
8 tablespoons butter
1 tablespoon golden syrup (or honey or corn syrup)
3 tablespoons boiling water
1 1/2 teaspoons baking soda
Since the cookies are thin, it's best to bake them on a parchment paper lined cookie sheet. When removed from the oven they are too fragile to remove by spatula, with the parchment you can lift them off of the baking sheet and can set on a rack to cool.
In a bowl, mix the flour, oats, sugar, and coconut. I realized at the last minute I was out of white sugar. I decided to replace it with brown sugar and it worked perfectly. I've also seen recipes using a combination of half white and half brown sugar. Feel free to experiment!
Combine the baking soda and boiling water in a small bowl to dissolve, and set aside. In a small pan, melt the butter and stir in the golden syrup. Since golden syrup is nearly impossible to find here, I used light corn syrup. Once the syrup is mixed into the butter, stir in the baking soda and water mixture. Remove from heat and pour into the mixing bowl containing the dry ingredients.
Stir until the dough forms. It should be moist and able to hold its shape. If too dry, add a few drops water. If too moist, add a sprinkle of flour. Mine turned out fine and didn't need either adjustment.
Place rounded teaspoon of mixture on parchment and generously space apart. I made 12 cookies to a sheet to make sure they had enough room to spread. The cookies will each be 3-4" wide.
Place baking sheet into a preheated 300 degree oven for 12 minutes or until the cookies are a deep golden brown on top. They will puff up during baking and once cooled will be very thin. Makes about 3 dozen cookies. I made mine a bit larger, so resulted in 2 dozen. Also, I sneaked a bit of the raw dough as a snack ... it's seriously addictive.
The cookies did not last long in our house. The taste is slightly sweet and buttery while the texture is crisp on the edges and chewy in the middle. Add these to your list of things to try -- they are well worth it.
Monday, March 24, 2008
Rich and gooey maple-nut bars
Our Easter weekend came and went without a single bunny or chocolate egg. It's the one holiday that we don't get into very much, other than to enjoy a big dinner. This year we were out and about over the weekend and stuffed ourselves each day. I'm embarrassed to admit that I created Easter dinner out of leftovers.
To feel as though I had accomplished something in the kitchen this weekend, I decided to make a sweet treat to start off a new work week, a rich and gooey bar cookie.
I've been craving bar cookies for a few weeks now and haven't done anything about it. Well, there were the Payday treat bars from last week ... well, they don't count since I turned most of them into candy bars. I searched around on the web for awhile and wasn't finding anything of interest. Since I wanted to use condensed milk, I went directly to the source. I found this recipe for Chocolate Maple Nut Bars on the Eagle Brand site.
The recipe is quick and simple. You make a shortbread crust and bake, then layer chocolate chips and a maple-flavored nut/condensed milk mixture. Bake again and that's it! It's not rocket science and is a fairly common recipe. Mostly, I am pleased it required maple flavoring which I bought many months ago with the intent of making my take on Starbuck's maple oat scones. Clearly, that hasn't happened yet.
The bars baked beautifully and smelled wonderful. We were watching the movie, No Reservations, so I was distracted and actually allowed the bars to cool without any forced cooling in the freezer. The movie is predictable and fine for a rental. The bars were similarly predictable and good for a quick bake job. I expected more of a maple flavor but the chocolate and other business seem to disguise it a bit.
I dressed the bars up with a few cherries and took one to Joe in the office. He gobbled it down without much fanfare, so I'll assume he enjoyed it. They are pretty rich and gooey, so be prepared to drink a glass of water with each one.
In the week ahead, I should warn you about something -- I have a new food crush. StumbleUpon finally paid off when I stumbled across a British cook who I simply adore. I've been watching her series online every since and ordered her cookbook from the UK (i.e. not carried in the US). Stay tuned ...
Tuesday, March 04, 2008
My Blond Ambition cookies
Today I decided to make these blond cookies based on the old style chewy molasses cookies. It started with my curiousity for sweetened condensed milk and how it could be utilized in other ways (i.e. I've seen SO many dulce de leche things lately that I'm no longer curious about making it). I figured it could replace other thick syrupy things like molasses. Since I love chewy molasses cookies, I decided to create a cookie based on these and thus My Blond Ambition was created!
Why Blond Ambition? I am a child of the 80's and listened to Madonna until my ears nearly bled. Maddona's Blond Ambition tour occurred in 1990, my senior year of high school. As I made these blond cookies all I could think about was Madonna and her music, so that became my preferred name for these spicy little cookies :-)
I started with a recipe for chewy molasses cookies and switched it to use entirely white sugar and increased to 2 eggs. I decreased the butter a bit and replaced molasses with sweetened condensed milk. I opted to use a spice blend more indicative of a gingersnap and threw in some cardamom and cayenne for kicks!
The dough came out pale as desired, and with a simple swipe of dough to my lips it seemed to have the right spice combination. Gingery flavor, followed by the other spices with just a hint of warmth at the end. This should be a new Ben & Jerry's ice cream flavor!
My Blond Ambition (aka, blond ginger cookies?)
2 1/4 cup flour
1 cup sugar (plus 1/3 cup to roll cookies)
1 4 oz. stick of butter, softened
2 eggs
1/3 cup sweetened condensed milk
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/8 tsp. cayenne
Cream together the butter and sugar. Mix in the eggs, vanilla, and condensed milk - mix until combined Add remaining ingredients, mixing until fully combined. The dough will be soft.
Use a spoon (or fingers!) to drop ~2 tablespoons of dough into the reserved 1/3 cup sugar. The dough is soft and sticky, so toss it with your fingers to coat in sugar. Once it is coated, you can handle it better. Roll between your two palms to form a ball, then place onto a greased or silpat lined baking sheet. Leave 2-3 inches between the balls.
Bake in a preheated 375 degree oven for 10-12 minutes. I slightly underbake them so they are more tender and chewy. Once they flatten and the centers puff up, I take them out -- at about 10 minutes. Let cool on baking sheet for 3 minutes before moving to a cooling rack. Makes about 2 dozen.
The cookies will flatten as they cool, but should remain soft and slightly chewy. The sugar creates a nice crinkly-crackly finish. They taste great -- sweet and spicy. Next time, I might add in a bit more butter to make them thinner. I'm not sure if adding another egg would help to make them chewier (?). Having said this, they're really good just the way they are! I think the spice blend works well and likely wouldn't change it at all.
Thursday, February 21, 2008
The only shortbread recipe you'll ever need ...
When I made shortbread recently, I thought I might have finally found a good recipe. It was buttery and crisp, much better than any recipe I had tried previously. My new friend Geggie mentioned I might want to try her grandfather's recipe, and noted he did come from Scotland. Hmmmm, it didn't take me long to realize I should try out her family recipe.
I don't want to oversell the results, but this is why some people go to Heaven. I am forever in debt to Geggie.
My day started with a trip to the dentist for an annual teeth cleaning. Somehow I managed to tweak my back in the dentist chair and returned home to slowly lose the ability to turn my torso or neck without twinges of pain. I had laid out the butter to reach room temperature before I left the house, and I wasn't about to let any spinal issues come between me and baking. I was determined that the show must go on.
To add one more challenge, my printer doesn't like to cooperate with my work computer, so I had to scribble the recipe down on a post-it note. Fortunately, I hadn't lost the ability to write (that's how my handwriting normally looks). I love recipes that can fit on such a small square of paper! Maybe I should write a post-it note cookbook, filled with only those recipes that can fit on a 3"x3" square of paper :-)
Please go to Geggie's site for full instructions and recipe, this was just my shorthand way of getting down the ingredients. I'm not sure why there are two humps on the right hand side of the note, I assume they were there already and do not pertain to the recipe. It's not intended to be any sort of profane or crude rendering.
Since this recipe makes a large batch of cookies, start with a large mixing bowl. I didn't do this and I made a mess (shhh, don't tell Joe). The corn starch is the key to this recipe (I think) -- I haven't ever seen this before. I think it helps to give the lightness to the shortbread. It's powdery so begin stirring gently or else you'll be wearing most of it. (seriously, I made a big mess)
I quickly bypassed a spoon and dove into the ingredients with my hands. Just begin squishing and squishing the butter until it combines with the dry ingredients. Make sure to get any flour hiding at the bottom of your bowl. When you feel the ingredients are well integrated, then place the crumbly mix onto a baking sheet. I used a half-sheet pan and it fit perfectly.
Use your hands to push the dough into place. I found it hard to get an even surface so I busted out a small rolling pin to run over the top. Hopefully, Geggie isn't cringing by this. As she notes, use a fork to prick holes all over the top. I assume this is to help release any steam from within the dough as it bakes.
I baked as noted but mine took a bit over an hour. Likely, this was due to me peeking at them with the oven door open. I'm not patient. And, the smell is so amazing that you can't help but to peek at what's going on. When they came out of the oven I dusted with granulated sugar. I only waited about 5 minutes before trying to cut them and it seemed to work perfectly.
As the knife slid effortlessly through the shortbread it made the most joyous sound, you could hear the crisp layers of shortbread snapping under the weight of the knife. I tried to remain steady and calm but that wave of 'oh, my god this is gonna be good' kept wafting over me. Due to this, some of my lines aren't too straight but that just gives it more character.
My past experiences with some recipes is that the dough doesn't seem crispy or done all the way through. You'll have crispy edges and top, but the center is less than desirable. Not the case here. Look at the next picture and see how the golden brown color extends all the way through from top to bottom. These little guys are crisp and tender, buttery and rich.
I don't know what else to say. I'm in love. I don't know how I'm going to pace myself on eating these. I'm very bad with self-control when it comes to things like this. A big thanks to Geggie for sharing her recipe with all of us -- she is my hero. Try this recipe -- you won't be disappointed.
You might also like these posts:
My other shortbread experience
Are you looking at my buns?
Cherry clafouti, a delicious custard cake
Monday, February 11, 2008
Traditional shortbread cookies
Hindsight is an amazing thing -- your past mistakes and fits of stupidity are so easy to see in retrospect. I received an amazing gift while in college from my best friend's sister, Tita. Tita works in the publishing industry and knowing how much I enjoyed cooking she sent me The Professional Pastry Chef (3rd Edition)
I pulled the book from my shelf the other day. The well-traveled book moved with me from Michigan to Texas, and finally to California where I now reside. The book is in pristine condition and kept company by my ever-growing cookbook library. The pages are thin on my fingertips, written in an easy to understand way yet somehow stark and reminiscent of a college textbook. I scanned the chapters and found everything covered, from breads to cookies and cakes. I immediately fell in love with breadth of information and guidance given in the book. Why had I not done this sooner?
I spent several hours going through the book, but one simple recipe stuck out as the first to try, 'traditional shortbread'. To say I love shortbread is an understatement, and I've tried so many times before to make the buttery little devils and each time with only moderate success. I planned my weekend shopping around the ingredients and set to work this morning on making the shortbread.
And, as you can see from the pics, they turned out beautifully ...
Traditional Shortbread
adapted from The Professional Pastry Chef (3rd Edition)
10 oz. soft, unsalted butter
1 1/2 teaspoons vanilla extract
3 oz. powdered sugar
6 oz. bread flour
3 oz. rice flour
1/4 teaspoon salt
Note: I've cut the original recipe in half as it makes a large quantity. Measurements are provided in weight for greater level of accuracy in making these cookies. I used all-purpose flour in place of bread flour, but did use rice flour.
Add butter, vanilla, and sugar to a mixing bowl and mix until creamy. It will resemble the most buttery buttercream frosting you've ever seen :-)
Slowly add the bread flour, rice flour, and salt. Once the dough forms, wrap in wax paper or plastic wrap and place into the refrigerator until firm.
The recipe suggests rolling the dough into a 8x6" rectangle and placing onto a pan lined with baking paper. Once baked and while still warm, you can cut into strips and cool completely before removing from the pan. I opted to cut into individual cookies before placing onto the pan. Each cookie measured approximately 3" by 1", with a quarter inch thickness. I baked mine at 400 for 15-20 minutes or until golden brown on top. I suggest watching them closely as I didn't, and some became darker than desired.
These shortbread and the best I've made yet. The cookies are firm yet give way to a tender structure, buttery and melt-in-your-mouth good. I've already consumed more than I should, and I need to lock the rest away in a tin. The house is distinctly scented with a rich browned-butter smell. I'm sure the neighbors are salivating and wondering what wonderful confection is cooling on my counters.
So as I gaze fondly on my 'new' book with shortbread crumbs still on my shirt, I feel badly that I didn't properly thank Tita. I'll take this opportunity now to let her know, that after these 10+ years, I dearly appreciate this book and will cherish it always -- "Thank you, Tita!"
You might also like these posts:
Hazelnut-chocolate oatmeal cookies
My take on 'Big Sur Power Bars'
Cherry clafouti, a delicious custard cake
Tuesday, February 05, 2008
Nigella's breakfast bars
Well, just a day after praising Nigella, I'm a bit let down by her Breakfast Bars (p.94, Nigella Express). Granted, she leaves the recipe customizable and I customized just a tad, but they just didn't compare to the texture and taste of the Big Sur Power Bars I made over the weekend.
Nigella's recipe appeared overly simplistic and I wondered briefly if I should adjust it. I decided not to render judgement too early. Aside from using blueberries in place of cranberries, I made the recipe as directed. The result is a somewhat bland, slightly sweet, and tough to chew bar. It's not that it's hard to chew, it's that the oats make it so dense. The lack of flavor was a disappointment too, however she does note that they store well and "they seem to get better and better". I'm not sure how long I should have waited, but it's now been 48 hours since making them and I'm still not impressed.
Maybe I'm just jaded by the power bars made over the weekend. The texture and flavor were spot-on, and in comparison, far superior. If I were to make Nigella's breakfast bars again, I might boost the flavor by adding a bit of vanilla to the condensed milk, as well as a bit of cinnamon or other spice. I think this would improve the flavor significantly. Toasting the nuts and seeds ahead of time might also enhance their flavors.
I'm curious if anyone else has tried to make them -- please share your results. It's possible that I'm just being too picky :-)
Breakfast Bars
1 14 oz. can condensed milk
2 1/2 cups rolled oats (not instant)
1 cup shredded coconut
1 cup dried cranberries
I cup mixed seeds (pumpkin, sesame, flax)
1 cup unsalted peanuts
Preheat oven to 250 degrees and oil a 9x13 pan. Warm condensed milk in a pan, then pour over dry ingredients. Stir to even coat, then press into prepared pan. Bake 1 hour. After cooling 15 minutes, cut into 16 portions. When I attempted to cut the bars after 15 minutes, they were too soft and it was a bit messy for a bit. You may want to let them cool a bit longer unless you don't mind odd shaped chunks.
You might also like these posts:
Nigella's avocado and green pea hummus
My take on 'Big Sur Power Bars'
Payday candy bar treats
Saturday, February 02, 2008
My take on 'Big Sur Power Bars'
I'm still feeling a little under the weather but decided to make Heidi's Big Sur Power Bars to hopefully give myself a boost of much needed energy. We ran errands today and did some light shopping at Whole Foods where I found all the healthy ingredients needed (i.e. brown rice crisp cereal).
Ever since I read Heidi's recipe I've been thinking about how I would customize the power bars. My parents have been visiting since before Christmas and they brought me about 2-3 pounds of hickory nuts from our farm in Michigan (see pic to right -- it's the view from behind our house/barns). I've never ever seen hickory nuts for sale anywhere, but on our farm we have 2 mature trees. The nuts have a maple-like flavor, very distinct and delicious. We used them to make hickory nut pies, hickory nut ice cream .... the list goes on and on.
My parents pick the nuts off the ground in the Fall, then shuck the nuts during the winter while they watch TV. The nut shells are incredible hard to crack and you have to use a small metal tool to pick out the nut meats, so it's with great honor I have so many stashed in my freezer. I replaced the pecans for hickory nuts in the original recipe and paired them with slivered almonds.
Per Heidi's recipe, I mixed the nuts and coconut on a baking sheet. I opted to include 1/4 cup flax seed to the recipe and added the rolled oats to the baking sheet. I figured it couldn't hurt to toast the oats as well.
When it came time to add the cooked syrup to the dry ingredients, I added 1 cup of dried blueberries and a teaspoon of cinnamon. Since I was using cinnamon, I didn't use the espresso powder. The aroma at this point was near intoxicating. I stirred everything together and placed into the greased pan. I toasted 1/3 cup sesame seeds and pressed them firmly into the top. Then, I tried to keep myself busy while they cooled ... I hate being patient :-)
The end result was a very very very yummy power bar, chewy and sweet. I made them in a 9x13 pan, then cut into 36 pieces. I wanted smaller servings so I could take them to my brother's Super Bowl party tomorrow. I decided to go Martha Stewart on the power bars and individually wrapped them in wax paper. I think they make a perfect sweet treat to nibble on during the game. I'll admit, I have no clue who is even playing in the game. I'm going to spend the day eating and watching the TV commercials!
UPDATE (2/5/08):
The family, both young and old, loved the power bars! The sesame topping received the most comments, everyone enjoyed the toasted nutty flavor it brought to the bar. I will make them again -- I've had a hard time keeping my hands off them. There's one left and I'm trying to hold out another day before eating it ... just so it lasts a little bit longer.
As a re-cap, here's the recipe with my adjustments:
Power Bars
adapted from 101cookbooks.com, Big Sur Power Bars
1 tablespoon butter
1 cup hickory nuts, chopped
1 cup slivered almonds
1 cup dried blueberries
1/4 cup flax seed
1/3 cup sesame seeds (raw)
2/3 cup shredded coconut (unsweetened)
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking sheet with the butter. I used a 9x13 pan in order to yield 36 small bars.
On a rimmed baking sheet toast the hickory nuts, almonds, coconut, oats, and flax for about 7-9 minutes, or until coconut is golden brown. I stirred it twice during the baking to make sure everything baked evenly. Place the baking sheet ingredients into a large mixing bowl and add the blueberries, cinnamon, and brown rice cereal.
Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn -- remove from heat when they become golden in color.
Combine the rice syrup, sugar, salt, and vanilla in a small saucepan over medium heat and stir constantly as it come to a boil and thickens -- about 4 minutes. Pour syrup over the dry mixture and stir until evenly incorporated.
Spread into the prepared pan. With buttered hands, pat the mixture into place in the pan. Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. I found it easiest to tip them out of the pan before attempting to cut. Wrap individually in parchment paper (I was out, so used waxed paper).
You might also like these posts:
Nigella's breakfast bars
How to make pita chips
Jazzin' up parmesan crisps
Monday, January 21, 2008
Payday candy bar treats
I love the salty-sweet combination in a Payday candy bar. These bar treats are a quick and simple way to recreate the flavor combination at home. I'll warn you though ... it's hard to eat just one :-)
Payday Treats
1 c. white sugar
1 c. light Karo syrup
1 c. peanut butter
6 c. Rice Chex
1 c. blanched peanuts
Bring the Karo syrup and sugar to a boil. Remove from heat and add the peanut butter until dissolved, then stir in Chex and peanuts. Mix until coated and spread into a buttered 9x13 pan. Cool, then cut into squares.
Instead of blanched peanuts, I often use salted peanuts. I love the salty-sweet flavor combination.
Friday, April 13, 2007
Hazelnut-Chocolate Oatmeal Cookies (recipe)
Traffic was horrible tonight on my commute home from work. My normal 2o minute drive took nearly an hour. Fortunately, I had plenty of time to think about making dinner and what I might make with my bag of hazelnut flour (oh, and I did all of this while belting out a Christina Aguilera song).
The flour tasted so good in the muffins I made recently, so figured I'd try it out next in a cookie recipe. Nutella always leaps to mind when I think of hazelnuts and I scoured my cookbooks for a chocolate cookie to create a hazelnut/chocolate combo. Betty Crocker didn't let me down - I decided to slightly adjust her chocolate oatmeal chewy cookies.
I walked and fed my puppy, then prepped for dinner. I put dinner on the stove to simmer while I preheated the oven and got to work on the cookies. I love it when recipes come together quickly -- all you really do with this recipe is throw everything into a bowl and stir to combine. It was a no-brainer and took all of 10 minutes.
Hazelnut-Chocolate Oatmeal Cookies
1 1/2 cups sugar
1 cup butter
1/4 cup milk
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1/2 cup hazelnut flour
1/2 cup all-purpose flour
2 2/3 cup oatmeal
1/2 cup chopped hazelnuts
Cream the sugar, butter, milk, and egg. Stir in remaining ingredients. Bake at 350 degrees for 10-12 minutes. Makes 2 dozen.
The cookies are moist and chewy -- the perfect end to a long work day.
