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Hagarita -  the love of cooking and sharing food

Roasted Chestnuts Cookies

Another pound of Chestnuts miraculously found its way into my kitchen, it seems like that is all I want to eat this days, chestnuts and soups. There is something so comforting about roasting chestnuts in the winter, and the fact that they are so cheap right only makes it easier for me to buy them.I saw this recipe last week, when browsing through the smitten kitchen, and been dreaming of these cookies since.

I always favored food that requires some sort of getting your hands dirty, some peeling action, breaking and cracking, and chestnuts are exactly that. In the last few weeks, while slowly realizing I'm obsessed with chestnuts, I noticed how easy it is to over roast them, at least two batches were dried out because I left them in the oven too long (thankfully they are only $3 a lb these days), but 20-25 minutes, on 450°F is all it takes, you can also shake them once or twice while roasting, to get an even spread of the heat. A shallow X cut on top helps you to later crack and peel the skin off as it will start rolling back during the roast.

Start with a pound of chestnuts and cut an X on top of each one, with a sharp knife or a bread knife, try not to cut too deep into the "meat" but deep enough that the skin will peel back while roasting. Start with a pound, even though you will need less for the recipe, sometimes the chestnuts end up having rotten middles. After roasting, let them cool and then peel them, chop coarsely and measure one cup, place in a food processor and pulse until very fine, add 2 sticks of soft butter and pulse to combine, add 1/2 cup powdered sugar, 2 teaspoons vanilla extract, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, a few fresh shavings of nutmeg and 2 cups all-purpose flour. pulse until even dough is formed. If you don't have a food processor chop the chestnuts as fine as you can, whip the butter and sugar in a mixer bowl, add vanilla, cinnamon, nutmeg, salt, chestnuts and flour and beat to form dough.

Divide the dough and wrap each half in plastic, cool in the fridge for about an hour. Preheat the oven to 350°F . Working with each half of the chilled dough at a time start rolling out balls, about two teaspoons in size and place on a baking sheet, they won't spread so you don't have to leave more than 1/2 inch between the cookies. Bake for about 14 minutes, until just lightly golden in color on top. The cookies will very easily go from buttery and creamy to dry, so be careful not to overbake them. I always like testing out 2 or 3 first, every oven is different and many times I find that I need to adjust the baking time or temperature from the original recipe.

Let the baked cookies cool for 5 minutes on the baking sheet and then roll them in 1 cup of powdered sugar mixed with a few pinches of cinnamon, and allow to cool completely. Be aware! These cookies are a buttery creamy goodness and they are addictive (I had 5 while writing this, 3 more when taking pictures and 2 just because).