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Hazelnut Cookies

  • Cook Time: 8 - 10 minutes
  • Servings: 36 cookies
  • Course: Dessert

Reynolds Kitchen Tips

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  • 1-3/4 cups all-purpose flour
  • 1/2 cup finely ground hazelnuts
  • 1 teaspoon poppy seed (optional)
  • 1/2 teaspoon baking powder
  • 3/4 cup margarine, softened (see Note, below)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons apple juice
  • Blue food coloring


Step 1

In a large mixing bowl stir together flour, ground hazelnuts, poppy seed (if using), and baking powder; set aside. In a large mixing bowl beat margarine and granulated sugar together with an electric mixer on medium to high speed until fluffy. Add egg and the 1 teaspoon vanilla; beat until combined. Add flour mixture; beat on low speed until combined.

Step 2

Cover and chill dough at least 3 hours or until easy to handle.

Step 3

On a lightly floured surface, roll the chilled dough to 1/8- to 1/4-inch thickness. Using 2-inch cookie cutters, cut dough into desired shapes. Place cutouts about 2 inches apart on a Reynolds® Parchment Paperr lined cookie sheet.

Step 4

Bake cookies in a 375 degree F oven for 8 to 10 minutes or until golden. Cool on a wire rack.

Step 5

For apple icing, in a medium mixing bowl stir together powdered sugar, the 1 teaspoon vanilla, and enough apple juice to make a glaze.

Step 6

Divide in half. Tint half of the icing with blue food coloring; leave other half white. Decorate cooled cookies with white and blue apple icing.

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