Italian Hazelnut Cookies

Directions

1. Preheat oven to 350°F Roast the whole peeled hazelnuts on a cookie sheet in a pre-heated 350°F oven for about 5-6 minutes. Immediately set aside.
2. Line two cookie sheets with parchment paper. The remaining hazelnuts place in a food processor and pulse until finely chopped. Set aside.
3. In the bowl of the mixer cream the butter and sugar until fluffy about 2-3 minutes. Add the flour, chopped nuts, egg yolk, milk and vanilla. Mix just until combined into a dough. Place the dough in a pastry bag with a large open star tip, and press out onto the prepared cookie sheets. Place a roasted whole hazelnut on each cookie round. Chill in the fridge for about 30 minutes. This helps them maintain their shape when baked.
4. Bake for approximately 15-20 minutes or until golden. Sprinkle with powdered sugar. Let cool 10-15 minutes on the cookie sheet then move to a wire rack to cool completely.