A quick cookie recipe for the busy mom. The dough can be prepared in advance and stored as logs in the freezer. Slice the logs into discs as the need arises and pop them in the oven. Here is an easy dessert recipe for Hazelnut Cookies.
1/2 cup hazelnuts
1/4 cup plus 3 tablespoons sugar
3/4 cup plus 2 tablespoons all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
Place rack in middle position and preheat oven to 350°F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
Slice logs crosswise into 1/2-inch discs and arrange rounds 2 inches apart on 2 baking sheets.
Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
Store leftover hazelnut cookies in an air-tight container.