Hazelnut Balls

These cookies are quite similar to Russian Tea Cakes (aka Mexican Wedding Cakes), but with the more distinctive flavor of hazelnuts.

Uncle Lee and Aunt Peggy
South San Francisco, Jan 1959

Hazelnut Balls

1-1/2 cups hazelnuts

1 cup sifted flour

1/4 tsp salt

1/2 cup butter, softened

2 Tbs sugar

1 tsp vanilla

Powdered sugar, to coat

Preheat oven to 375° Fahrenheit.  Line cookie sheet(s) with parchment paper.

Blender-grind hazelnuts until very fine; combine with flour and salt and set aside.  Cream butter, sugar and vanilla together. Add flour mixture and stir until combined.  Refrigerate dough at least one-half hour.  Form dough into 1-inch balls and place one inch apart on cookie sheet.  Bake 15 to 20 minutes, until set but not brown.  Cool partially on wire rack and roll in powdered sugar while still warm.  Re-roll in sugar just before serving.  Makes 24.