Hazelnut Sandies

Directions

1. 1
   Spread the hazelnuts on a baking sheet and bake until golden brown, about 10 minutes; let cool, then finely chop.
2. 2
   Whisk the flour, allspice, salt and hazelnuts in a medium bowl.
3. 3
   Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes.
4. 4
   Beat in the vanilla.
5. 5
   Reduce the mixer speed to low and gradually beat in the flour mixture until the dough comes together.
6. 6
   Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
7. 7
   Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
8. 8
   Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet.
9. 9
   Bake until light golden on the bottom, about 12 minutes.
10. 10
    Meanwhile, sift the remaining 3/4 cup confectioners' sugar into a medium bowl.
11. 11
    Immediately transfer the warm cookies to the bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely.
12. 12
    Roll the cookies in confectioners' sugar again when completely cool.
13. 13
    Photograph by Levi Brown