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Hazelnut Tea Cookies Recipe
Do you prefer Tea or Coffee?
Tea cookies are a somewhat forgotten treat in America; basically because we don’t have teatime here. Sure, some people do enjoy the British custom, but it is a rarity.
There are, however, certain places around the nation (like tea houses) that serve tea, cookies, scones, crumpets and biscuit with double Devon cream and jam. There even is a place close to my house that offers, not just a nice British tea service (resplendent a server, sometimes called a footman, and Hollowware), but also sell a fantastic amount (and array) of different teas, scone mixes, tea cups, saucers, plates, and knick-knacks for serving tea at home.
One of my favorite snacks when I do enjoy the occasional cup of tea (I like mostly black teas such as Earl Grey) is tea cookies.
Now, you can buy tea cookies—there are many different types and even pre-packaged mixes—or you can take a half hour out of your day and, with a relatively few ingredients, whip up a batch yourself.
These particular tea cookies, hazelnut with a hint of lemon, are very light, but also delicate. They can easily crumble in your hands if you squeeze them too hard. But they are very tasty and if you chill them for a few hours, or even overnight, they will set up better and will be “tougher” to the touch.
You can use any type of nut with this recipe or even replace them with dates or any dried fruit.
Even if you don’t take tea or anything like that, these cookies are easy to make and are prefect for a quick snack.
½ cup of unsalted butter
½ cup of vegetable oil
2 tablespoons of whole milk
1 teaspoon of pure vanilla extract
1/2 cup of white sugar
2 cups of All Purpose Flour
1/2 cup of chopped hazelnuts
1/4 teaspoon of salt
1 tablespoon of lemon juice
1 cup of powdered sugar, optional
1. Pre-heat the oven to 350 Degrees F.
2. In a small mixing bowl combine the 2 cups of All Purpose flour and the salt.
3. Whisk them together and set aside.
4. In a standing mixer combine the ½ cup (one stick) of unsalted butter and the ½ cup of vegetable oil.
5. Beat on a medium until they are well mixed.
6. Add the white sugar, vanilla, lemon juice and milk.
7. Blend together until well incorporated.
8. Add the All Purpose flour, in three parts, waiting until the flour is mixed well with the dough before adding the next third of flour.
9. When the flour is fully beat into the dough, add the ½ cup of chopped hazelnuts.
10. Beat on low until the hazelnuts are well and evenly mixed into dough. About 30 seconds or so.
11. Line a standard sized baking / cookie sheet with parchment paper.
12.Scoop the dough out using a teaspoon, and roll 2 inch sized individual cookies.
13.Place the cookies on the baking sheet about an inch apart; you should be able to get two dozen cookies on one sheet (my cookies are a little bigger, so I only got 20 2 ½ - 3 inch cookies on a sheet).
14.Bake the cookies for 12-15 minutes, they will not brown, but they will expand. (The large the cookie dough ball you make, the longer the cookies will take to bake.)
15.Allow the cookies to stand / cool down for about five (5) minutes before gently rolling in powdered sugar, if desired.
16.These cookies are VERY delicate. Is it a good idea to chill them in the refrigerator for at least 4 hours, so they can “harden up: before serving.
17.These tea cookies will keep, if kept in an air tight container in the fridge, for about a week before losing any freshness.