These butter cookies are hard to resist once you’ve tasted one! Rich, buttery cookies with pieces of hazelnuts & coated in sugar are also a great gift idea!
This is another buttery recipe from my aunt and truth be told I had no idea what to call them in English. So forgive me if this is not a proper name for them. I’ve tried my best. I did some Internet research and all I found was that this is a traditional holiday cookie recipe in the Czech Republic (apparently their name “Masarykovo cukroví“ comes from the surname of the 1st Czechoslovak president – T.G. Masaryk – not sure whether this is true or not) The thing is that these are not traditional cookies in Slovakia and I have no idea where she got the recipe from. All I know she’s been making these for several years now. So I tried making them as well.
This dough is quite similar to the one I used to make these Homemade Linzer Cookies. It is delicious, buttery dough even though it is pretty simple with no extra flavoring added to it.
The ingredient quantities are slightly different from Linzer cookie dough but the major difference is using egg yolk instead of a whole egg and adding hazelnuts to the dough.
Homemade butter cookies recipe break-down:
The preparation needs to be divided into 2 days. This is important. The dough needs to rest. I simply prepare the dough the night before baking.
First you need to start off with toasting the hazelnuts, getting rid of the skin and subsequently cooking them for 15 minutes in water. This is to make them soft so they are easier to cut through.
Once they are completely cooled you just add them to your dough which you can start working on while you wait for them to cool.
Hazelnut butter cookies – dough preparation:
All you have to do here is to form the dough. This will take 3-5 minutes. At first it might look like a crumble mess but keep pressing the dough and kneading and you will end up with perfect soft-ish dough (you don’t want it to be too soft). At this point you can knead in the hazelnuts. Divide into 4 parts, roll each into sausage, wrap and refrigerate.
Day 2 – Baking
The best part about day two is that it’s a pretty simple process – the sausages need to be cut into very thin circles (right after they have been taken out from the fridge), placed onto baking tray lined with baking paper, baked & coated in sugar.
No rocket science here! 10 minutes in the oven per batch is all it takes!
Shelf life of these buttery hazelnut cookies:
Keep these butter cookies in an air-tight container and they should last for up to 2 weeks.
You people, if you are looking for easy homemade dessert recipes with a twist then these butter cookies with hazelnuts are perfect for you!
Dry-toast hazelnut on a hot pan for about 5 minutes, tossing them around occasionally. Wrap them in a kitchen towel and rub them in to remove their skins (some of them might not come off but that’s ok). Now bring water to a boil. Throw the hazelnuts in and cook for 15 minutes. Drain the water and let them cool completely.
Meanwhile: Sift the flour and icing sugar onto a clean work top. Mix well. Add egg yolk.
Now add cold butter, cut into small cubes. Using your hands try to break the butter and mix it with flour (rub it into the flour) until the mixture looks like a crumble mix. Now start forming the dough. At first, it may look like it’s not going well, but keep kneading. You will get nice dough. This will take about 3-5 minutes.
Once you have formed nice dough, knead in the hazelnuts.
Divide the dough into 4 parts and roll each into a 3-4cm/1.2-1.5inch thick sausage. Place each sausage into a plastic bag/zip-lock bag and refrigerate overnight.
Preheat the oven to 170C/340F.
Take the dough sausages out from your fridge. Cut them into 0.5cm/0.20inch thick slices & transfer onto a baking tray lined with baking paper.
Bake for about 10 minutes or until the cookie bottoms are nice golden brown.
Once ready, take them out and let them cool down a bit before coating each in icing sugar.
Keep in an air-tight container.
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