These simple icebox cookies add a dignified air to the end of a meal with their rich hazelnut and sweet anise flavors. Plus, the dough will last up to a month in the freezer, so you can keep it on hand for whenever you get the hankering for a treat.
Game plan: Hazelnuts are typically sold with a thin, dark skin attached. You can easily rub the skin off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor.
If you froze the cookie dough, allow it to sit at room temperature for about 40 minutes before cutting and baking.
This recipe was featured as part of our Winter Cabin Fever story.
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