Hazelnut and Vanilla Drop Cookies

These bite sized delights are a must during the Christmas season.

Recipe makes about 150 bite-sized cookies

	Preheat oven to 180 C.

240 g softened butter 190 g caster sugar 3 Tbsp vanilla infused sugar	Knead together the butter, the sugar and the vanilla sugar.

2 whole eggs 200 g ground hazelnut	Add the eggs and ground hazelnuts. Mix well.

200 g flour 100 g potato flour A pinch of salt	Add the flour, the potato flour and the salt.

1 vanilla bean	Slice the vanilla bean lengthwise, scrape out the seeds and add them to the dough. Mix well.

30 g of soft butter to grease parchment paper (3 baking sheets will be required for this recipe)	Cover baking sheets with buttered parchment paper.

	With two small teaspoons, shape little mounds of dough, about the size of a walnut and place on paper, about 3 cm apart.

150 g of whole hazelnuts	In the center of each mound, press in lightly one whole hazelnut.

	Bake in over at 180 °C. for approximately 8 to 10 minutes. Edges should be golden.

preparation time / 20 min oven temperature 180 °C / 8 to 10 min

	Remove from oven and cool on rack.

	These little cookies can be stored in cellophane baggies or in a tin box.