Hazelnut Cookies

Thick and chewy bakery style cookies - soft on the inside, slightly crispy on the outside and packed with a flavorful hazelnut kick!

INGREDIENTS:

• 2 cups flour
• 2 eggs
• ½ cup sugar
• ⅓ cup chopped hazelnuts
• ½ cup Hazelnut Oil
• 1 tsp Sun Meadow RapeSeed Oil
• vomFASS Cream Liqueur for dipping

DIRECTIONS:

1. Preheat oven to 350°
2. On a flat surface, shape the flour into a cone shape, creating a small well in the center. 
3. Using your hands, form the dough into a roll.
4. Lightly coat a cookie sheet with Sun Meadow RapeSeed Oil.
5. Bake the roll for about 8 minutes.
6. Remove the baking sheet from the oven and cool.
7. Cut the roll into ½ inch slices.
8. Place the slices on the pan and bake for about 10 more minutes. 
9. Serve warm and dip them in your favorite vomFASS Cream Liqueur!