Lemon-Hazelnut Sea Salt Cookies
Many cookies call for just citrus zest, but these soft gems use a lot of juice, too, so they've got the same tart kick as lemon bars. They're a perfect match for hot tea. The recipe comes from the Birchwood Cafe Cookbook (University of MInnesota Press, $29.95).
Recipe Summary test
*To Toast Hazelnuts:
Preheat oven to 350°. Spread hazelnuts on a baking sheet. Bake until skins turn dark brown and begin to crack and flake, about 10 minutes. Transfer warm nuts to a clean kitchen towel, gather up the corners and gently rub the hazelnuts against each other to remove the skins (not all of the skins will come off).