Hazelnut Cookies

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the hazelnuts on a separate baking sheet and toast them in the preheated oven for about 7-10 minutes, or until they are lightly browned and fragrant. Keep an eye on them to avoid burning.
3. Allow the toasted hazelnuts to cool slightly, then rub them between your hands or with a kitchen towel to remove most of the skins. This step is optional, but it can improve the texture of your cookies.
4. Chop the hazelnuts coarsely and set them aside.
5. In a large mixing bowl, cream together the room temperature butter and sugar until the mixture is light and fluffy. Use a hand or stand mixer for this step.
6. Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined.
7. In a separate bowl, whisk together the flour, baking soda, and salt.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies tender.
9. Fold the chopped hazelnuts into the dough using a spatula or wooden spoon.
10. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart as the cookies will spread while baking.
11. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown.
12. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.