Queenies Cookies - printable recipe

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Queenies Cookies

{makes about 36 cookies}

1 cup shortening

3/4 cup + 2 tablespoons powdered sugar, divided

2 cups cake flour

1 cup chopped, toasted hazelnuts*

2 teaspoons vanilla bean paste

1/2 cup unbleached, all-purpose flour

more powdered sugar for sprinkling

*if you do not have toasted hazelnuts, here's how to make them: Pour raw hazelnuts onto a rimmed cookie sheet. Bake for 10 minutes at 350. Remove from the oven and take off as much of the skins as possible. Do this by either placing warm nuts in a kitchen towel and rubbing vigorously or placing warm nuts in a fine-mesh sieve over a bowl and agitating to remove skins. If skins are difficult to remove, cook for 2 minutes more. Don't stress about removing them all; just get as much as you can. 

Preheat oven to 400. Line cookie sheets with parchment paper. 

Cream shortening and 3/4 cup powdered sugar until combined and fluffy. Mix in cake flour, nuts, and vanilla bean paste until well combined. The dough will be soft. 

Stir together all-purpose flour and remaining 2 tablespoons powdered sugar. Use mixture to dust a sheet of waxed paper. Knead a large handful of dough until it comes together. Press into a disc, then lightly roll dough to 1/4-inch thickness and cut with a 2-inch cookie cutter. 

The dough tends to break apart easily. If it does, just knead it back together and roll gently. Scraps can be re-rolled. 

Bake 10 minutes. 

Remove cookies to a wire rack set over a cookie sheet. Sift powdered sugar over the tops will still hot. 

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