Hazelnut Sugar Cookie Cereal Recipes

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

HAZELNUT CUT OUT SUGAR COOKIE RECIPE

Steps:

• Note that you can make the recipe using just hazelnut extract to add the hazelnut flavour, or you can add both the hazelnut extract and hazelnut flour (also known as hazelnut meal). If making the hazelnut meal, grind hazelnuts in a food processor, blender or crush with a meat mallet. Try not to grind so long that it turns into a paste or that it turns into a fine powder (Depending on the method you're using). If using a meat mallet, place the cooled nuts in a ziplock back, place between tea towels, and crush.
• Cream the butter and sugars together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
• Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add hazelnut extract and vanilla extract, mix, and add hazelnut flour if you are using it. Mix until just incorporated.
• Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. You can also test the dough by pinching it between your thumb and index finger. If it's soft but not sticky, it's just right. If it's too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you're happy with the texture.
• Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
• Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
• Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
• Preheat your oven to 350°F or 176°C.
• Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
• Let cookies cool to room temperature and decorate if you like! If you're new to decorating cookies, I have basic cookie decorating tutorials with everything you'll need to know to begin on my blog. Have fun!

SUGAR COOKIE MINI CAKES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat together the butter and granulated sugar on medium-high until pale and fluffy, 3 to 4 minutes. Reduce the speed to medium and add the extracts and egg and mix to combine. Reduce the speed to low and then gradually add the dry ingredients and mix to combine. Pour the dough out onto a clean work surface and give it a few kneads to bring it all together. Divide it in half, wrap half of it in plastic wrap and refrigerate it while you roll out the first half. (Alternatively, you can make the dough in advance, wrap all of it in plastic wrap and refrigerate it overnight.)
• Dust your work surface and a rolling pin with flour and roll out the dough to 1/4-inch thickness. Cut out 5 increasing sizes of circles, 1 1/2 inches to 3 inches, and use a small offset spatula to transfer them to a baking sheet, 1-inch apart. Re-roll the scraps and repeat with the remaining half of the dough. Bake until the bottoms are lightly browned, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.
• For the frosting: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle, beat the butter until soft and creamy. Gradually add the powdered sugar and mix to combine. Mix in the extracts and salt. Add food coloring if desired.
• To assemble: Transfer the frosting to a piping bag. Stack up the circles, largest on the bottom, with a thin layer of frosting between them and decorate with sprinkles as desired.

HAZELNUT SUGAR COOKIE CEREAL

Steps:

• Gently combine the Mini Sugar Cookie Hearts, Mini Meringues, cherries, chocolate chips, coconut flakes and hazelnuts in a large bowl. (I ended up only using about two-thirds of the meringues because I liked that cookie-to-meringue ratio. The remaining meringues were kept aside for noshing and cake decorating!)
• Serve in a bowl with milk. Keep in an airtight container in a cool, dark place. The cereal should keep for a couple of weeks.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• In a food processor, process the hazelnuts until finely ground. Add the flour and salt and pulse to combine.
• Using an electric mixer, cream the sugar and butter until pale and fluffy. Add the vanilla and egg and beat well to combine. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined.
• Turn the cookie dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out until it's 1/4 inch thick and use a cookie cutter to cut out tiny hearts. Place the hearts on the baking sheets (they can be pretty close together) and bake until lightly browned on the bottom, about 10 minutes.
• Reduce the oven to 250 degrees F and bake for an additional 20 to 30 minutes to really crisp them up. Let cool on the baking sheets.
• Preheat the oven to 400 degrees F. Distribute the sugar in an even layer on a rimmed baking sheet and bake until the edges start to brown, 6 to 8 minutes. While the sugar is baking, add the egg whites to a stand mixer.
• Once the sugar has been in the oven for a few minutes, begin beating the egg whites on high until foamy. Reduce the mixer and gradually sprinkle in the warm sugar. Once all of it has been added, add the almond extract and food coloring. Beat on high until the meringue is stiff, glossy and cold, just a few minutes.
• Reduce the oven temperature to 225 degrees F.
• Prepare a baking sheet by lining it with parchment. Fill a pastry bag fitted with a 1/8- or 1/4-inch round tip with the egg white mixture. Pipe tiny dollops onto the parchment and bake for about 20 minutes, until the mini meringues are no longer shiny and crispy all the way through. Let cool on the baking sheets.