banoffee pie

When my son was just a couple weeks old, I was feeling well enough in body and spirit to tackle the kitchen. As satisfying as Berger cookies are, my sweet tooth craved more. And we had reached a period where I could count on naps occurring frequently and somewhat predictably. So I took a few baby steps into the kitchen, starting with refrigerator cookies, rum balls, and icebox cakes. Cookies were easy; I could prepare the dough during one nap, refrigerate the dough until the next nap, and bake them during the next nap. Icebox pies were similarly easily and nap-friendly. There was nothing complex to them, and they felt a little more sophisticated than just eating slightly sweetened, freshly whipped cream and berries.

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tea cookies

Russian tea cookies, Mexican wedding cookies, almond crescents… whatever you call them, I am a sucker for a good nut flour cookie. I used toasted hazelnut flour for these, and I increased the ratio of nut flour to all purpose flour. This is a good, easy recipe to quickly satisfy a cookie craving. It’s easy to scale these up, too.

hazelnut tea cookies

Makes about 18-20

1 stick butter, softened
1/2 c confectioner’s sugar, divided
1 t vanilla extract (or hazelnut flavor!)
1 c hazelnut flour (any nut flour will do)
1/2 c all purpose flour

Preheat oven to 350 F.

Using electric mixer, beat butter, 1/4 c powdered sugar, and vanilla until homogenous. Add flours and mix until thoroughly combined.

Chill dough for at least 10 minutes (if your kitchen is on the chilly side, this may not be necessary.)

Roll dough into balls – less than a tablespoon of dough per cookie. Arrange balls on a silpat or parchment paper-covered cookie sheet, allowing an inch between cookies. Bake for 15 minutes.

Cool cookies for 5 minutes before rolling in remaining powdered sugar.