These are, hands down, my favorite cookies.
Gram would make a big batch of these for my Uncle every year as his birthday present and Christmas present because that is all he wanted. Chip is a huge fan of these cookies too. They take a little bit of work to make – but it is the kind of work kids love, so if you have a couple of kids to help, these are really easy to make.
Lets start with the recipe and then I will walk you through it because there are some points that are missing from the written recipe.
Here are the actual ingredients. First, your butter should be room temperature for easier creaming. The nuts are traditionally hazelnuts – though you can obviously substitute if there are other types you prefer – we ALWAYS use hazelnuts. Our eggs are free range from Grant House Farms – owned by our friends Jerry and Sharon. We love the blue ones – and the boys love their chickens.
We started by getting Jesse set up to chop the hazelnuts. They need to be finely chopped for the filling. He is learning how to properly hold a knife when doing this to keep the point centered on the board as he moves it around to chop – holding his fingers far away from the blade. Good job Jesse.
Vash took on the job of making the batter. First he creamed the butter.
Then he mixed the sour cream into the butter.
Then he added the two egg yolks. I separated the eggs for him this time.
Then, after the wetter ingredients were blended, he started adding the flour, one cup at a time.
Vash mixed in the first two cups and I did the second two cups. In the meantime, Jesse had done a fine job of finely chopping the hazelnuts. He was a little disappointed to see that all his work only resulted in a half cup of nuts and he would have to do this two more times to get all the nuts he needed for the filling but he’s a trooper and kept going.
Once the dough was completed we had to divide it into six balls – we scored the dough to make what we hoped would be six equal sections.
Vash took one section and made a ball. The dough is fairly sticky to work with at this point so make sure that your hands and your workspace are floured.
Then he squashed his ball onto our working cutting board.
The next step is rolling the circle out into a larger circle for the cookies using a rolling pin.
Your circle does not have to be perfect when working with kids. Close will do. The kids just like working with the rolling pin so part of it is making sure they don’t roll it out super super thin because they are having fun rolling it.
At this point you will need to have your filling ready. You just mix your sugar, cinnamon and finely chopped hazelnuts in a bowl. Don’t worry if you have extra left over. It is great sprinkled on oatmeal later during the week.
So after making his circle, Jesse started to sprinkle the topping onto the dough.
You end up with something that looks like this. We don’t use an exact 1/2 cup of filling as truthfully, that makes too much and then it is spilling out of your cookie and melting onto your cookie sheet. Even with this amount, alot spilled out in the rolling of the cookie but don’t worry – it does not take alot to make it really yummy.
Now you take each circle and cut it into 12 sections. This is a good time to work on the math aspect of it with the kids – which we do because math is a big thing in our house right about now. Multiplication/division/fractions – all part of our dinnertime conversation so figuring out how to cut the dough into 12 sections was Jesse’s job.
Next we take each section and roll it from the largest outer end into the middle – like a crescent roll.
And then the cookie is placed on the cookie sheet.
Vash then beat the two egg whites left over from when we separated the eggs . . .
and using our (clean) fingers, wiped some across the tops of the cookies before they went into the oven.
And here is what you get when they come out.
Yeah – they look amazing – and you can eat them just like this, but Gram would let them cool completely and then dip them in powdered sugar. . .
which the boys thought was a fine idea.
Make sure there are plenty of napkins around if you are doing the powdered sugar.
I store them without the added powdered sugar and add it at the time we eat them if anyone wants it – though we usually eat them without it. Less messy and just as good.
I hope you like this recipe. I truly don’t know where it came from – I have just had it forever written on an index card that Mom wrote up for me. They remind me of sitting in Gram’s kitchen looking at a big glass jar full of them while Gram and I waited for the water to boil to have some with a cup of tea.
I miss my Gram.
Please check back next week when I hope to be able to show you progress on the next sweater project, talk about marigolds in dyeing and hopefully have a chili recipe that goes with a dye project. Have a great weekend.