Joyce's Kanellas

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.8 cup firmly brown sugar dark packed
• 1.3 cups butter softened
• 2 teaspoons cinnamon 
• 3 large eggs 
• 6 cups flour 
• 1 cup hazelnuts chopped
• 0.5 cup maple syrup 
• 1 teaspoon salt 
• 0.5 cup sugar 
• 2 teaspoons vanilla 
• 4 tablespoons whipping cream sour

Equipment

• bowl
• baking sheet
• oven
• wooden spoon

Directions

1. Preheat oven to 35
2. In a large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup, and vanilla.
3. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In 3 batches, beat into wet ingredients. Stir in nuts with a wooden spoon.
4. Roll the dough into 1-in. balls. Then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. (If dough starts to get sticky, chill it for a few minutes; it will be easier to work with.)
5. Bake cookies until they're medium brown underneath and on edges, 20 to 25 minutes, switching position of pans halfway through baking.
6. Let cool on racks.