Cookies

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour and baking powder, set aside.

In a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, add in the eggs and mix them until well battened, about thirty seconds to one minute.

Add in the sugar and melted butter that has been cooled slightly and mix. *You don’t want to use hot butter or it will scramble the eggs and you will end up with a bowl of sadness.

Add in the extract and mix until mixture is well combined.

In thirds, add in the flour mixture, mixing each time until each addition is fully incorporated. Fold in the chopped hazelnuts.

Transfer the dough onto a lightly floured surface and knead until the mixture is less sticky and easier to work with.

Then transfer the dough to the lined baking sheet and form it into a 16x2-inch loaf. Bake for 25 minutes or until the center is fully cooked and the top is turning golden brown.

Allow to cool on a wire rack. Frost with glaze and cut into in 1/2-inch strips.

Glaze

In a medium bowl, whisk together the confectioners’ sugar, vanilla, and whole milk until smooth and incorporated. Drizzle over the cooling cookies before slicing. Store cookies in an airtight container until ready to serve.