These simple and delicious cookies are making the line up for my family’s annual cookie exchange. The trick to sending cookies in the mail is to choose a cookie that will age well, like this one.

These are not great straight out of the oven cookies. Allow them to cool and rest, for the flavors to develop and blend. The roasted hazelnuts with dried fruit and cocoa nibs is an incredibly tasty combo. Great with a cup of hot coffee or tea.

And like most things food, you have full liberty to embellish accordingly. I left out the dried fruit from one batch (since I didn’t have any) and they were great. I used cranberries and apricots for the next batch and they were perfect, too.

Whole Wheat Hazelnut Cookies with Cocoa Nibs
This recipe is adapted from Alice Medrich’s recipe found via The Urban Baker

1 cup whole hazelnuts (or blanched, peeled, and roasted hazelnuts)
1 cup (4.5 oz.) unbleached AP flour
1 cup (4 oz.) whole wheat flour
14 Tbsp (1 3/4 sticks) unsalted butter, slightly softened
1/2 cup sugar
generous 1/2 tsp. fleur de sel or other course salt
1 1/2 tsp. pure vanilla extract
2/3 cup dried fruit, chopped
1/4 cup cocoa nibs, optional

Preheat oven to 350. Line 2 cookie sheets with parchment.

Spread hazelnuts on a cookie sheet and bake for about 10 minutes. Once cooled, chop coarsely.

Combine the flours in a small bowl. Set aside. In the bowl of a standing mixer, cream the butter until creamy. Add the sugar, salt, and vanilla for one minute. Mix in the nibs, nuts, and fruits. Mix in the flours until well combined.

Divide the dough in half. Roll each half into a log, 12 x 2″ and wrap in parchment paper. Refrigerate for at least 2 hours.

Slice dough with a sharp knife, about 1/4″ thick. Place cookies on parchment lined cookie sheets. Bake 12-14 minutes until they are golden around the edges. Cool to room temperature before storing. Store in an air tight container for up to 2 weeks.