HAZELNUT BUTTONS (typical of Arab and Spanish recipes, about 60)
1 stick (½ cup) unsalted butter
½ cup superfine sugar
1 teaspoon vanilla
½ teaspoon freshly grated orange zest
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¾ cup hazelnuts, chopped fine, toasted until golden, and cooled
1. Preheat oven to 325*. Lightly butter 2 baking sheets.
2. In a bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla and zest. Into another bowl sift together flour, salt and baking powder and beat into butter mixture until just combined. Stir in nuts.
3. Roll level teaspoons of cookie dough into balls and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 18 minutes. Cool cookies on baking sheets 2 minutes and carefully transfer with a metal spatula to racks to cool completely. Cookies keep 3 days in airtight containers.
SERVE WITH: Balouza
Manchego with membrillo