Provided by Linda Wells
Categories dessert, side dish
Time 2h
Yield Three dozen biscuits
Number Of Ingredients 7
Steps:
- Place the hazelnuts in a food processor and process for 20 seconds.
- Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
- Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
- Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
- Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees.
- Lightly butter two cookie sheets.
- Remove the dough from the refrigerator and roll it into one-inch balls.
- Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
- Remove from the oven and allow to cool on cookie sheets for five minutes.
- Gently press the reserved rose geranium leaves into the biscuits.
- Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 17 milligrams, Sugar 3 grams, TransFat 0 grams
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