Cook the Book: Hazelnut Poppy Seed Cookies

Ingredients

• 3 cups flour all-purpose (1 pound)
• 7 ounces granulated sugar 
• 4 ounces hazelnuts lightly toasted
• 1.3 ounces poppy seeds 
• 1 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• stand mixer
• spatula

Directions

1. Combine the dry ingredients: Measure the flour, poppy seeds, and salt into a bowl and whisk to combine.
2. 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.
3. Add the vanilla, then reduce the mixer speed to low.
4. Add the dry ingredients and mix just until they disappear into the dough. Fold in the hazelnuts with a sturdy spatula.
5. 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).
6. 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.
7. Bake for 15 to 20 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch.