Yum! Not too sweet.
From Grand Central Bakery, Seattle
Yields about 4 dozen cookies
Ingredients
3 cups plus 3 tablespoons (1 pound) all-purpose flour
1/4 cup (1.25 ounces) poppy seeds
1 teaspoon salt
1 1/2 cups (12 ounces, or 3 sticks) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
2 teaspoons vanilla extract
1 cup (4 ounces) hazelnuts, lightly toasted and skinned
Directions
Combine the dry ingredients: Measure the flour, poppy seeds, and salt into a bowl and whisk to combine.
Cream the butter and sugar and add the vanilla: Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes. Add the vanilla, then reduce the mixer speed to low.
Add the dry ingredients and hazelnuts: Add the dry ingredients and mix just until they disappear into the dough. Fold in the hazelnuts with a sturdy spatula.
Shape and chill the dough: Shape the dough into two logs 2 inches in diameter, then chill for at least 2 hours and up to 3 days (or freeze for up to 3 months).
Slice and bake the cookies: Preheat the oven to 325°F. Line two baking sheets with parchment paper. Slice the cookies 1/4 to 1/2-inch thick and place them about 1 inch apart, in 3 by 4 rows, on the prepared pans. Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch.
