Butternut Cookies
Press and move to zoom.
Mouse over image to zoom.

Butternut Cookies

Product Code: R0119

Print Recipe PDF

INGREDIENTS

1 cup lightly toasted nuts (blanched almonds, pecans, or hazelnuts)
1/2 cup granulated sugar, divided
1/4 teaspoon salt
2 sticks butter, softened
2 cups all purpose flour
1 teaspoon Almond Bakery Emulsion, Princess Cake & Cookie Bakery Emulsion, or Hazelnut Bakery Emulsion
1/2 teaspoon LorAnn Madagascar Vanilla Extract or Madagascar Vanilla Bean Paste
LorAnn Madagascar Vanilla Sugar or confectioners' (powdered) sugar

DIRECTIONS

  1. In a food processor, pulse nuts with 1/4 cup sugar and salt until nuts are finely ground. 
  2. In a large bowl, beat butter and remaining 1/4 cup sugar with an electric mixer on high speed until fluffy; about 3 minutes. 
  3. Reduce speed to low and gradually add flour, ground nut mixture, emulsion, and vanilla and beat until just blended. Divide dough in half, cover with plastic wrap and refrigerate about 1 hour, or until dough is firm. 
  4. Preheat oven to 325°F. 
  5. Remove one piece of dough from refrigerator. Lightly flour hands and shape dough into 1-inch balls, place cookies on ungreased cookie sheet and flatten slightly with palm of hand (sprinkle with vanilla sugar, if using). Bake 15 - 20 minutes or until lightly browned 
  6. Transfer cookies to wire rack set over waxed paper and immediately dust with confectioners' sugar (if using). 
Makes about 40 cookies

Butternut Cookies


Butternut Cookies
By
Toasting the nuts prior to placing them in a food processor really makes this cookie a standout!
Ingredients
  • 1 cup lightly toasted nuts (blanched almonds, pecans, or hazelnuts)
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 2 sticks butter, softened
  • 2 cups all purpose flour
  • 1 teaspoon Almond Bakery Emulsion, Princess Cake & Cookie Bakery Emulsion, or Hazelnut Bakery Emulsion
  • 1/2 teaspoon LorAnn Madagascar Vanilla Extract or Madagascar Vanilla Bean Paste
  • LorAnn Madagascar Vanilla Sugar or confectioners' (powdered) sugar
1. In a food processor, pulse nuts with 1/4 cup sugar and salt until nuts are finely ground.2. In a large bowl, beat butter and remaining 1/4 cup sugar with an electric mixer on high speed until fluffy; about 3 minutes.3. Reduce speed to low and gradually add flour, ground nut mixture, emulsion, and vanilla and beat until just blended. Divide dough in half, cover with plastic wrap and refrigerate about 1 hour, or until dough is firm.4. Preheat oven to 325°F.5. Remove one piece of dough from refrigerator. Lightly flour hands and shape dough into 1-inch balls, place cookies on ungreased cookie sheet and flatten slightly with palm of hand (sprinkle with vanilla sugar, if using). Bake 15 - 20 minutes or until lightly browned6. Transfer cookies to wire rack set over waxed paper and immediately dust with confectioners' sugar (if using).
Prep time:
Cook time:
Total time:
Yield: 40 cookies
Average Rating:
(Based on 1 vote(s))
We would love a review from you for this item!
You may also be interested in
Madagascar Vanilla Extract 4 oz.
  • $20.00
Madagascar Vanilla Bean Paste 4 oz.
  • $21.00
Almond, Bakery Emulsion 4 oz.
  • $6.50
Princess Cake & Cookie, Bakery Emulsion 4 oz.
  • $6.50