Sparkling Hazelnut Cookies

cookies

I have a super simple holiday cookie idea for you today. This cookie is just 3 ingredients, that’s right, 3! Pillsbury® asked me along with a few more of my food blogging friends to develop some quick and easy ideas for holiday cookies using their pre-made refrigerated cookie doughs.  Click over here to Pillsbury to see the other delicious cookie creations. I chose to use their sugar cookie dough, and added my own special touch.

cookies in white tray

I simply kneaded in some finely chopped hazelnuts. Then I formed my cookie dough back into the same shape that the original cookie dough log was, and sliced my cookies with a sharp knife. After I placed the cookies on my cookie sheet, I sprinkled them with some sparkly raw sugar.

sparkling cookies overhead view

The raw sugar gave a special little sweet crunch, and the hazelnuts gave great flavor. This is a delicious and simple cookie, and a great alternative to chocolaty and sweetly frosted holiday cookies. My family couldn’t get enough of these, and they were gone so quick I only got 2 of them.

This recipe couldn’t be easier, and would be so fun to have your little ones help out with. My son loved kneading the nuts in the cookie dough and then forming the cookie dough log. Kids love to get their hands dirty in the kitchen.

recipe photo

Yield: Serves 4

Sparkling Hazelnut Cookies

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Ingredients:

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup finely chopped Hazelnuts
1/4 cup Raw Sugar

Directions:

Pre-heat oven to 350º. Remove dough from package into a large bowl. Add chopped nuts. Use hands to knead together nuts and cookie dough.

Form cookie dough back into a 12" log with hands. Place on a cutting board and slice into 24 - 1/2 " equal slices.

Place cookie slices on a non-greased cookie sheet. Top cookies with a sprinkle of raw sugar. Use fingertips to gently tap sugar onto cookies so it adheres well.

Bake at 350º for 10 - 12 minutes, or until cookie just start to lightly brown on edges. Let cookies stay on cookie sheet 2 minutes before transferring. Then transfer cookies from cookie sheet to cooling rack after baking to cool completely.

Tips:
After combining cookie dough and nuts and forming it into a log shape, refrigerate for 1 hour to harden dough, and make it easier to slice.

To get the most flavor out of your nuts, roast them first by spreading them on a cookie sheet and roasting them at 325º for 5 - 10 minutes, or until fragrant.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

cookies on white and red mat

This post was sponsored by General Mills and Pillsbury®, all opinions are 100% mine.

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