340 g butter at room temperature
1 cup powdered sugar (icing sugar)
1 cup corn starch (maiziena)
2 cups cake flour
Double pinch of salt
1 cup ground hazelnuts
1 cup ground pecan nuts
**extra powdered sugar (icing sugar) to coat
Cream butter for 3-5 minutes in a stand mixer. It should be very light and fluffy.
Mix together all remaining ingredients and blend together.
Stop mixer, scrape down the sides of the bowl and pour in the rest of the ingredients.
Start mixer on the lowest setting and keep going for 1-2 minutes.
Turn up the speed to level 2 (I have a Kitchen aid) and mix for 3-4 minutes, or until the dough comes together.
Here I deviated from the original recipe. I placed the dough in the fridge for an hour or so in order for the butter to firm up as it was rather soft due to the temperature in the kitchen.
When set, form 12.5ml size balls (I used a measuring spoon) and then place it on the cookie sheet, which you lined with parchment paper.
As I did a lot of baking, I prepared the dough, made the balls and popped it back in the fridge, and once solid, packed it in plastic zip-lock bags and left it in the freezer overnight, ready for baking the next day.
The other option would be to just keep it in the fridge till solid and then bake it the same day. It will depend on the weather and temperature when working with the dough, if you will have to return it to the fridge.
As I left the raw balls in the freezer overnight, I took it out the following morning, and packed it out on parchment lined cookie trays.
Preheat the oven to 350°F and bake for say 15 minutes (***) till you see slight browning around the bottom, or till they look a bit dried out.
Leave them to cool for a minimum of 5 minutes before removing it to the cooling rack and the another 15-20 minutes before dredging them in powdered sugar.
If you add the icing sugar to quickly, it will melt on the look-warm cookie and become sticky. (Trust me, it happened to me on the first round). I then just left the cookie to cool down properly and added more powdered sugar (snow) and problem solved.
Be careful, as they’re pretty soft and fragile, you do not want to break them by over handling while still slightly hot.
Once cold, I carefully packed them in layers in an air tight container, and sifted more powdered sugar on each layer, to ensure a decent snowy effect.
If you wish to bake it right away, then proceed as follows:
Preheat oven to 350°F.
These cookies will not spread much so you can place them relatively close to each other, but remember you will need enough maneuvering room to be able to lift them off the cookie sheet with a spatula or something similar.
Remove cookie dough from fridge and bake for 10-12 minutes (***) and then continue as described above.
Original source: CHERIE (PUMPKINPIEANDME) Original Post
Modified, prepared, tried and tested by: Es Slabs
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