Mrs. Fields & iVillage 30th Anniversary Cookie Contest (686 photos) My Own Creation (274 photos)

Hazelnut Berry Peaks

I wanted to create a cookie that represents the beautiful Pacific Northwest that we live in. We live out in the country and are surrounded by hazelnut orchards and marionberries (a longer, tarter blackberry which was created in Oregon), plus endless varieties of other berries. From our street we can see majestic Mt. Hood. The lemon glaze imitates the snow-capped peak.

Hazelnut Berry Peaks

1 1/2 cups (3 sticks) butter, softened
1 cup powdered sugar
1/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla
3 1/4 cups flour
1/2 teaspoon salt
2 cups toasted hazelnuts, divided
Marion blackberry real fruit spread (or just blackberry)
Extra flour
Glaze:
1/4 cup lemon juice (1 large or 2 small lemons)
2 cups powdered sugar

Preheat oven to 375 degrees. With electric mixer, beat butter and sugars until creamy. Add eggs and vanilla and beat well. Set aside. In another bowl, stir together flour and salt. Using a food chopper or processor, chop 1 cup hazelnuts very finely. Add to flour mixture. Next, chop 1 cup hazelnuts coarsely. Add to flour mixture. Gradually add to butter mixture, blending thoroughly. On an ungreased cookie sheet using two soup spoons, scoop about a 2 inch ball onto the cookie sheet, leaving 2-3 inches between balls. Dusting your fingertips with flour, form a reservoir in each cookie. Spoon 1 teaspoon fruit spread in the center. Using floured fingers again, push the dough up and around the jam, completely enclosing it, and forming the ball into a rounded pyramid shape. It will look kind of like a wonton. Bake for 12-14 minutes, or until peak and edges are lightly browned. Meanwhile, mix lemon juice and powdered sugar in small bowl. Stir until sugar is dissolved and mixture is smooth. Place in refrigerator. When cookies are done, remove immediately to cooling rack. Let cookie sheet cool 5 more minutes before next batch or alternate cookie sheets. When cookies are completely cool, spread with lemon glaze. It's okay if it runs off edges. NOTE: To toast hazelnuts, heat oven or toaster oven to 400 degrees. Place hazelnuts on tray in a single layer and toast for 5 minutes. Stir and toast for 1-2 more minutes, or until fragrant and skins start cracking.