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Oma Kiener's Hazelnut Christmas Cookies

An ice box cookie, these were one of the two Christmas cookie recipes my German grandmother made every year until her death at age 92. While they may not be fancy like other Christmas cookies recipes, they are easy to make and taste very nutty. They make me think of Christmas and my grandmother every time I enjoy one.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 8 hours 27 minutes
Course Snack
Cuisine American
Servings 48 people
Calories 2435.3 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Electric Mixer Stand or hand mixer
  • 2 Baking Sheets
  • 1 Roll of Wax Paper Or plastic wrap
  • 1 Sharp Chef's Knife For even slicing of dough log

Ingredients
  

Main

  • ½ cup butter softened
  • ½ cup white sugar
  • 1 egg
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour sifted
  • ¼ teaspoon baking soda
  • ½ cup ground hazelnuts
  • 1 egg beaten
  • ¼ cup multicolored candy sprinkles jimmies, or amount needed (Optional)

Instructions
 

  • Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
  • Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
  • Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.

Notes

For superior flavor, lightly toast the hazelnuts before grinding them; this deepens their nutty aroma. Ensure the butter is truly softened for a smooth, homogenous creamed mixture, preventing lumps. The overnight refrigeration is crucial for developing flavor and firming the dough, making it much easier to slice cleanly into uniform cookies. When incorporating the flour and baking soda, mix only until just combined to avoid overworking the gluten, which can lead to tough cookies. Slice the dough log evenly to ensure consistent baking and a professional appearance. For enhanced crispness, cool cookies completely on a wire rack before storing.