Hazelnut Sugar Cookies

Fall is almost here!!  My absolute favorite time of year to cook.  That's when all the yummy foods come out to play.  I found a recipe in one of my Vegetarian Times Magazine's called "Maple Pecan Sables" which looked pretty yummy.  Plus the recipe was gluten free and vegan!  It inspired me to make some seasonal cookies, so all I did was change up the ingredients to what I wanted to use and viola!  Cute little cookies that reminded me of biscotti.  All I needed was a cup of tea and a fire going and I would be set for the night!

Hazelnut Sugar Cookies


1/3 Cup Earth Balance Buttery Spread
2 Tbsp Vegetable Shortening (non-hydrogenated)
3 Tbsp Pure Maple Syrup
1/4 Cup Packed Golden Brown Sugar
1 1/3 Cup Gluten Free Flour Mix (I used Bob's Red Mill)
3/4 Cup Hazelnuts, Chopped
Granulated Sugar for Sprinkling


Combine margarine, shortening, maple syrup, and brown sugar in an electric mixer.  Once combined, add the gluten free four mix in spoonfuls until all is combined.  Add the hazelnuts and mix with your hands so the nuts are well incorporated into the dough.  Roll the dough into a long log about 12 inches long and roll up in plastic wrap.  Refrigerate for an hour or longer (if desired). 


Preheat oven to 350.
Remove the dough log from the plastic wrap and slice into little rounds about 1/4 inch thick.  Line a cookie sheet with parchment paper and scatter cookies on baking sheet.  The cookies wont rise so it's alright if they are almost touching.  Sprinkle granulated sugar on the tops of each cookie.  Bake for 12-15 minutes.  Let cool and dig in!!