Spelt Hazelnut Cookies
2 C Camas Country Mill Spelt Flour
½ C Sugar
5 oz Hazelnuts, toasted and finely chopped.
16 Tbsp butter, softened
1 tsp Vanilla extract
Preheat oven to 325 degrees. Cream sugar and butter in a mixer until light and fluffy. Add vanilla extract and Camas Country Mill Spelt Flour. Mix well. Add hazelnuts and mix to combine. Chill dough for 30 minutes. Roll into two logs and cut into ¼ inch slices. Place slices on parchment paper or silicon cookie sheet. Bake for 18-20 minutes.
Optional – for a savory butter cookie, cut sugar in half and add ¼ tsp salt and 1 Tbsp finely chopped rosemary.
Makes approx. 45 cookies
