Michelle Branch wedding cookies recipe, It seems that Michelle Branch doesn’t just bust out a mean tune, she also has an awesome wedding cookies recipe!
The recipe is one from her childhood when she would make the them for for Christmas cookie exchanges. It looks like a mighty fine recipe and you can find it below:
INGREDIENTS
1 cup toasted hazelnuts
1 stick unsalted butter
1/2 cup confectioners’ sugar, plus extra for rolling and dusting
1 1/2 tablespoons Dutch-process cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup unbleached all-purpose flour
Pinch fine salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Grind 3/4 cup of the nuts very fine, and roughly chop the remaining 1/4 cup. Cream the butter until fluffy, stopping to scrape the sides, about 3 minutes. Add the confectioners’ sugar, cocoa powder, vanilla and cinnamon. Beat 1 to 2 minutes. Mix the flour with the salt and gradually beat into the butter mixture, about 4 minutes. Stir in the nuts.
Shape the dough into 1-inch balls, using about 1 tablespoon of dough for each. Place 1-inch apart on an un greased cookie sheet and bake 20 minutes, turning the sheet halfway through so that the cookies bake lightly and evenly. When they’re nearly cool, roll in confectioners’ sugar. Use any extra sugar for dusting over the cookies.
The recipe is one from her childhood when she would make the them for for Christmas cookie exchanges. It looks like a mighty fine recipe and you can find it below:
INGREDIENTS
1 cup toasted hazelnuts
1 stick unsalted butter
1/2 cup confectioners’ sugar, plus extra for rolling and dusting
1 1/2 tablespoons Dutch-process cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup unbleached all-purpose flour
Pinch fine salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Grind 3/4 cup of the nuts very fine, and roughly chop the remaining 1/4 cup. Cream the butter until fluffy, stopping to scrape the sides, about 3 minutes. Add the confectioners’ sugar, cocoa powder, vanilla and cinnamon. Beat 1 to 2 minutes. Mix the flour with the salt and gradually beat into the butter mixture, about 4 minutes. Stir in the nuts.
Shape the dough into 1-inch balls, using about 1 tablespoon of dough for each. Place 1-inch apart on an un greased cookie sheet and bake 20 minutes, turning the sheet halfway through so that the cookies bake lightly and evenly. When they’re nearly cool, roll in confectioners’ sugar. Use any extra sugar for dusting over the cookies.
