Page 121 - Classic Cookies with Modern Twists

Julie’s Hazelnut–Mo cha Cream Cookies

Julie Richardson owns Baker and Spice (one of my favor ite
baker ies) with her husband, Matt Kappler. She is a fabulous baker,
dedica ted business owner, author of two g reat cookbooks, and as
hardworking and humble as they come. Julie made the pies that we

ser ved at our wedding, in lieu of cake, and she also makes a whole
wheat cr oissant, showered with a salty seed mi x, that I dream
about. I’m incr edibly g rateful to her for developing this recipe for
my book.

MAKES 3 DOZEN 1¾-INCH COOKIES

1¾ cups all-purpose flour

⅓ cup white rice flour, plus more for rolling

¼ teaspoon fine sea salt
½ cup toasted hazelnuts, finely chopped

¾ cup (1½ sticks) unsalted butter, room temperature
½ cup firmly packed ligh t brown sugar

¼ cup gr anulated suga r

1 egg
2 teaspoons vanilla extract

FOR THE FILLING:

8 ounces semisweet chocolate or chips
1 cup heavy cream

1½ tablespoons instant espresso powder