Saturday, July 18, 2015

Russian Cocoa Tea Biscuits

makes: 2-1/2 dozen

2 cups all-purpose flour
⅛ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup butter, room temperature
½ cup powdered sugar
2 teaspoon vanilla
½ cup chopped hazelnuts
powdered sugar for dusting tops of cookies

Preheat oven to 325F. Grease a cookie sheet or line with parchment. Sift flour, cocoa powder, and salt in a bowl. Cream butter and powdered sugar. Add in the vanilla. Add the dry ingredients and stir until blended. Roll dough into walnut-sized balls and place on cookie sheet 2" apart. Make an indentation with thumb or spoon in the center of cookies. Fill with hazelnuts. Bake for 12-15 minutes. Sprinkle with powdered sugar. Transfer to wire racks to cool.