Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups whole wheat flour
• 1 cup finely ground roasted, skinned hazelnuts

Instructions

1. Cream butter and brown sugar on medium speed until light and fluffy.
2. Beat in vanilla and salt. Stir in flour, then hazelnuts to make a crumbly dough. Knead dough briefly, then place on waxed paper and roll into a log about 2 inches in diameter. Refrigerate at least 1 to 2 hours, until firm.
3. Preheat oven to 350 degrees F.
4. With a sharp (not serrated) knife, cut off slices of dough 1/4 inch thick. Dough will be a bit crumbly; use firm strokes to cut the cookies. Transfer to ungreased baking sheets; reshape cookies with your fingers if necessary.
5. Bake in the center of the oven for 8 to 10 minutes, until edges of cookies are tinged with brown. Let cool on baking sheets for 1 to 2 minutes, then remove to wire racks.