Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!
Prep.
Category:
Ingredients
For 48 COM_JOOMRECIPE_SERVING_TYPE_
roasted-chestnut-cookies
- 1 lb chestnuts
- 1 c butter
- 2 c powdered sugar
- 2 t vanilla extract
- 1/2 t cinnamon
- 1/8 t nutmeg
- 1/8 t salt
- 2 c all-purpose flour
Roasted Chestnut Cookies Directions
- Preheat oven to 450˚F.
- Prepare the chestnuts by cutting a small x on the top of each one with a very sharp knife. It's better to go all the way through the shell into the flesh of the chestnut than to not cut them deep enough. Arrange on a baking sheet, sliced sides up, and bake for 20-30 minutes, until they turn darker brown and the sliced edges peel back to reveal the chestnut inside. Allow to cool and then peel them. It's ok if they break while peeling.
- Once the chestnuts are fully cooled, chop them coarsely. Measure out one cup of the chestnuts and place in the bowl of a food processor (see note). Pulse until very well chopped. Add the softened butter, and pulse to combine. Add 1/2 cup of powdered sugar, vanilla extract, 1/4 teaspoon of cinnamon, the nutmeg, salt, and flour. Pulse to form an even dough. Turn the dough out onto a clean surface and divide in two. Wrap each half in plastic wrap, and refrigerate until firm, about 1 hour.
- Preheat oven to 350˚.
- Combine remaiming 1 1/2 cups of powdered sugar with 1/4 teaspoon of cinnamon in a small bowl. Working with 1 batch of chilled dough at a time, roll the dough into 2-teaspoon-sized balls. Arrange on a baking sheet lined with parchment. Bake 14-17 minutes, until just pale golden on top and golden-brown on the bottom. Cool 4-6 minutes on the baking sheet, and then toss the cookies in the powdered sugar mixture. Place the sugar-coated cookies on a wire rack to cook completely. Before serving, sift any remaining powdered sugar mixture over the cookies.