Judy Knipe, my collaborator on my new book, Strong Women Eat Well (due out July 2001) developed these cookies for me because I love nuts and have a soft spot for cookies. The cookies freeze well, but they might need an extra dusting of confectioner's sugar before serving.

(For more deliciously nutritious recipes, be sure to go to Recipes.)

Ingredients

3/4 cup ground unblanched hazelnuts or blanched almonds

1/4 cup whole wheat flour

1/2 cup all-purpose flour

4 ounces (1 stick) unsalted butter, at room temperature

1/2 cup confectioner's sugar, plus more for sifting

grated zest 1 orange

1 tsp. vanilla

Combine the hazelnuts and whole wheat and white flours and set aside. In a mixing bowl with an electric mixer, beat the butter until it is light. Add the confectioner's sugar and orange zest and beat until fluffy. Beat in the vanilla. Add the dry ingredients and mix very well, scraping down the sides of the bowl as necessary. Cover with wax paper, and refrigerate for about 30 minutes, or until firm enough to handle.

Preheat the oven to 350° F. Grease cookie sheets or line with parchment paper (the paper is easier to handle and makes for much easier cleanup).

Shape the dough into balls 3/4-inch to 1 inch in diameter and place 1½ inches apart on the cookie sheets. Bake in the middle of the oven for about 15 minutes, or until golden around the edges, rotating the pans halfway through baking. Cool the cookies for 2 to 3 minutes on the pans, then carefully slide them off onto a sheet of wax paper. Sift confectioner's sugar over the cookies while they are still warm. The cookies are fragile while hot, so don't handle until they are cool.

Nutritional information per cookie:

51 calories
3.9 g total fat
1.5 g saturated fat

3.8 g carbohydrate
0.6g protein
0.3 g fiber

Portions:
1 Extra