Lemon-Hazelnut Sea Salt Cookies
Preheat oven to 375°. Line two baking sheets with parchment paper or silicone baking mats or lightly grease them.Advertisement
In a mixing bowl, cream the butter with an electric mixer, then beat in the brown sugar, 1/4 cup granulated sugar, vanilla, lemon zest and lemon juice. Beat in the egg.
In a separate bowl, stir together the flour, baking powder and a pinch of salt.
Beat the dry ingredients into the butter mixture to make a soft dough. Stir in the hazelnuts. Using a #40 (1 1/2 tablespoon) scoop, drop rounded scoops of batter onto the prepared baking sheets (or roll dough into 1 1/2-inch balls). Top them with a pinch of sea salt and a generous sprinkle of granulated sugar. Bake until the edges are lightly browned, 8 to 10 minutes.
Let cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Store in a covered container at room temperature for up to 3 days or freeze for up to 3 months.
*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).