TOTENBEINLI (SWISS HAZELNUT COOKIES)
Steps:
- 1. Preheat oven to 325 F. Line baking sheets with parchment paper.
- 2. Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the orange juice, lemon zest, and cinnamon.
- 3. Fold in the flour and hazelnuts, mixing just enough to evenly combine.
- 4. Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
- 5. Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.
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