HAZELNUT BUTTER COOKIES
This recipe comes from a Cuisinart Instruction Booklet
Makes about 80 cookies

1 3/4 cups plus 2 Tablespoons all-purpose flour
1 1/4 cups (6 ounces) lightly toasted hazelnuts
3/8 teaspoon salt
3/4 pound unsalted butter, at room temperature
1 cup plus 2 Tablespoons powdered sugar
1 1/2 Tablespoons vanilla

Insert the metal blade into a food processor. Process the flour, hazelnuts, and salt, using the pulse, 15 to 20 times. Remove and reserve.

Process the butter, powdered sugar and vanilla until smooth and creamy.

Add the reserved flour mixture and process until the dry ingredients are just incorporated. Turn out onto a lightly floured surface and shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff enough to shape into logs.

Shape into logs 10 inches long and 1 1/4 –inches in diameter. Wrap well in plastic wrap, and refrigerate until firm, or double wrap and freeze.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Slice 1/4-inch thick and place 2 inches apart on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for 10 minutes.)

Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn brown. Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.