Hazelnut Sugar Cookies with Ombre Royal Icing
Prep time
Cook time
Total time
Serves: 30
For the cookies:
  • ¾ cup unsalted butter, soften
  • 1 cup granulated sugar
  • ¾ teaspoon pure vanilla extract
  • 2 eggs
  • 2 cups flour
  • ½ packed cup hazelnut flour (finely ground hazelnuts)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
For the frosting:
  • 1½ tablespoons Meringue Powder
  • 2 cups powdered sugar
  • 3 to 3½ tablespoons warm water
  • ½ teaspoon pure vanilla extract
For the cookies:
  1. With an electric mixer, mix the butter and sugar on medium-high speed until smooth, about 4 to 5 minutes. Stop once or twice to scrape down the sides of the bowl. Add the vanilla extract and eggs, one egg at a time. Add the flour, hazelnut flour, baking powder, and salt. Mix on low speed until just incorporated, about 5 minutes, stopping once or twice to scrape down the sides of the bowl. Do not overmix.
  2. Wrap the dough in plastic wrap, and refrigerate for 3 to 4 hours, preferably overnight, until completely firm. The dough won't cut out nicely if it isn't firm and cold, so don't skip this step.
  3. Preheat the oven to 400F degrees. Sprinkle lots of flour on your work surface, and reserve a small handful of flour off to the side. Turn your dough out on the floured surface. Sprinkle some flour on top of the dough, then roll out the dough with a rolling pin to ¼ inch thick. Coat the rim of your cookie cutter with the flour that was reserved off to the side. Cut out the dough, and place them one inch apart on baking sheet lined with parchment paper. Bake for 6 to 7 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wired cooling rack.
For the frosting:
  1. In a medium size bowl, mix together the powdered sugar and the Meringue Powder. With an electric mixer, slowly mix in the vanilla extract and water (add more water if needed). Frost over cooled cookies.
Recipe by Sprig and Flours at http://www.sprigandflours.com/hazelnut-sugar-cookies-with-ombre-royal-icing/