In my opinion, fresh roasted chestnuts are irresistible and so are the sweets and desserts made with chestnuts. Roasted chestnuts are best when fresh so when I have leftover roasted chestnuts, I grind them right away and save them for cookies or cakes. This cookie recipe came up from wanting to use the leftover roasted chestnuts before they hardened. It turned out pretty good and I decided to share it with you all. You may substitute pistachios or hazelnuts if you’re not fond of chestnuts.Note: Follow my 'Roasted Chestnuts' recipe if you have never roasted chestnuts.
3 ¼ cups flour
1 ½ cups finely ground roasted chestnuts
3 sticks soft butter (12 oz.)
1 egg
1 cup sugar
1 tsp vanilla
Using a Stand Mixer:
Using the paddle attachment of the mixer, mix sugar and butter until the butter takes a whitish color. Add the egg, vanilla and chestnuts. Mix for 1-2 minutes. Turn off and unplug mixer. Remove the paddle attachment and replace with flat beater. Re-plug and turn on the mixer. Continue mixing at speed 2 and gradually add the flour. Mix until the dough is smooth.
Manually:
Place butter and sugar in a deep bowl. With an egg beater, mix both until butter takes a whitish color. Add the egg, vanilla, chestnuts and continue mixing until all ingredients are married together. Slowly incorporate the flour. Using hands knead the cookie dough until the it is smooth.
Grease a cookie sheet. Pull egg sized dough and create a ball. Flatten the dough ball by pressing with your fingers on the cookie sheet. Bake at 350° F for 25 minutes. Remove from oven and let the cookies cool. Serve with hot tea or coffee.