Masaryk's Cookies

2 cups of hazelnuts

And add enough cold water to cover all the nuts – all nuts need to be fully immersed.

Note:
Nuts need to soften for later steps when you cut the dough into cookies with a knife – the knife needs to be able to cut through the cookies as easily as it would cut through butter.

Right before you are ready to proceed with the next step, drain the water from the nuts over a colander, then place the nuts into a kitchen towel to slightly dry.

1 cup of confectioners’ sugar
2 egg yolks
2 sticks (8 OZ) of butter – soft
2 cups of all-purpose flour

And process on high speed until fully incorporated (start on slow to let the ingredients partially combine).

Soaked and drained nuts (prepared in step 1).

And process on medium to high speed until fully incorporated.

Split the dough into two parts (just approximately split, no need to weigh them).

Roll into two cylinders (each with diameter about 1 ½”).

Wrap with food wrap and let cool in the refrigerator until the dough at least partially hardens (so it can be easily cut into individual cookies) or preferably overnight.

Place brown sugar on the plate and coat both cylinders in it. If your plate is shorter, you can optionally cut each cylinder in half for easier manipulation.

Using a chef’s knife, cut each cylinder into individual cookies of about ½” thick (for perfect results, cut off the round ends – you can bake them too 😊).

Place each cookie on a baking sheet (about 15 on each).

Bake in a preheated oven until fully baked (about 15 minutes).

Rotate the baking sheets in the middle of baking.

Dust with the confectioners’ sugar right after removing them from the oven.