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Mike and I think the “everything in moderation” food approach is quite genius. No, we shouldn’t eat cookies for breakfast, lunch and dinner every day. But it certainly can’t hurt to have one every so often. We don’t think sugar, in moderation, can do significant damage to our bodies. Nor do we think flour belongs to that category either. In other words, cookies can safely be a part of any balanced diet – and especially if you also make sure to move around every now and then. We eat cookies happily, and Mike does in fact go by the nickname “the cookie monster” in the family. We often enjoy making sweets that are more wholesome and nutrient-dense (such as these Black Bean Brownies, for example), but sometimes, it’s nice to just let go a little. Have the cookies you just loved as a kid and just embrace that. Yes, it’s all butter and sugar and flour… but that’s okey too, sometimes. Do you agree? We’re real people too, who can also down an entire cookie jar in one sitting if need be.
Enough of that. These are the cookies my mom would make a big batch of whenever we were having a birthday party for us kids (my brother and I aren’t twins but we share the same birthday) or my grandparents were coming to stay. They liked having a cup of coffee and something sweet around 10am every day, and these are the cookies my mom would pull out for that purpose. They require only four humble ingredients, are super easy to make and might not look like much to the world – but they’re 100% delicious and completely addicting. For butter, just use dairy free if vegan. Go make these! And then tell us how long it took before they were gone.
Makes 35-40 small cookies
1 1/2 dl raw hazelnuts
150 g cold salted butter
1 1/2 dl sugar
3 dl all purpose flour
- Set the oven to 200ºC. Chop the hazelnuts semi-fine (i.e. crunchy, not powdery, but not too big bits). Place these in a medium bowl together with sugar and flour. Add the butter in cubes, and pinch the dough together, using your fingers, the same way you would a pastry/pie dough. When a uniform large ball, roll the dough into 35-40 evenly small balls and place these on a parchment covered baking sheet (they can all fit on one). Give each cookie a light press with a fork to flatten, and then bake in the middle of the oven for 12-15 min or until just about golden. Let cool and store in an airtight container.