Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
cup finely chopped hazelnuts (filberts)
1/4
cup turbinado sugar (raw sugar)
Preparation
Heat oven to 350°F. In large bowl, break up dough; stir in hazelnuts until well mixed. Reshape into 12-inch log; cut cookie dough into 24 (1/2-inch) slices, using sharp knife.
On ungreased cookie sheets, place slices 2 inches apart; sprinkle with sugar. Slightly tap sugar into cookies, using fingertips, so it adheres well.
Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
