Makes about 24 cookies Difficulty
3/4 cup chopped hazelnuts 1 stick unsalted butter, at room temperature 1/2 cup gf brown sugar 1 teaspoon vanilla 1 egg 3/4 cup gf flour*
Preheat oven to 350 degrees F. Place the chopped hazelnuts on a baking sheet and toast for 5 minutes. Remove from oven and cool. In a medium bowl, combine butter and brown sugar and mix with an electric mixer until well blended. Add vanilla and egg and blend. Slowly add the flour until blended. Stir in nuts and mix well. Increase oven temperature to 375 degrees F. Drop teaspoons of batter about 1" apart onto an ungreased cookie sheet. Bake for about 8 minutes, until the cookies are light brown. Transfer to a rack to cool.
*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.