Hazelnut Cookies

Ingredients:
6 ounces (170g) hazelnuts
2 Tbsp (30 mL) vegetable oil
6 Tbsp (85g) butter, room temperature
½ cup (100g) Demerara sugar, packed
⅓ cup (75g) granulated sugar
1 large egg
½ tsp (2 mL) vanilla extract
1 cup (155g) flour
½ tsp (2 mL) baking soda
Pinch of salt

Method:
Preheat oven to 350ºF (180ºC).
Toast the hazelnuts on a baking sheet in the oven for 5 minutes.
Grind the hazelnuts in a food processor coarsely.
Set aside about a 1/4 cup of the ground hazelnuts.
Grind the remaining nuts fine and add the oil, continue until the mixture turns into a hazelnut butter.
Mix the flour the baking soda and the salt.
In a stand mixer cream the butter and sugars together until light and fluffy.
Beat in the hazelnut butter, egg and vanilla; mix thoroughly.
Slowly spoon in the flour mixture while mixing.
Mix in the reserved hazelnuts.
Scoop the dough in small amounts and form into balls.
Arrange them 2” apart on baking sheets lined with parchment paper.
Flatten the balls with the tines of a fork.
Bake for 8-to-9 minutes or until the cookies are golden.
Cool on racks.
The cookies will keep for about a week in a sealed jar.

Makes about 24