Hazelnut Cream Cookies
Ingredients
- 1 cup sugar
- 1/2 cup salted butter or margarine, softened
- 2/3 cups almond milk
- 1 1/2 cups ground hazelnuts
- 1 egg
- 1 tsp. vanilla extract (if you can't find kosher for Passover, sub some vanilla sugar for part of the sugar)
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. lemon juice
- Chocolate spread
Instructions
- Preheat oven to 350˚
- Combine sugar and butter/margarine in large bowl and beat at medium speed, until creamy
- Add almond milk, egg and vanilla. Continue beating until well mixed
- Reduce speed to low and add ground hazelnuts, baking powder and salt. Beat until well mixed.
- Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheet. Make a welt in the center of each cookie with your finger.
- Bake until lightly browned, about 10-12 minutes. Allow to cool and fill with chocolate spread.
