Cinnamon Hazelnut Cookies

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent the cookies from sticking, lightly coat a baking sheet with non-stick cooking spray or line it with parchment paper.

In a medium-sized bowl, use an electric mixer to blend together the butter and sugar until they reach a light and fluffy consistency. Next, incorporate the eggs one by one, followed by the addition of vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt until well combined. Gradually add this mixture to the egg mixture, stirring until a smooth dough forms.

Add the chopped hazelnuts to the dough and mix well. Divide the dough into two equal portions, shaping each portion into a 12-inch long log. Place these logs on the prepared baking sheet and press them down to an even thickness of 1/2 inch.

Bake the logs in a preheated oven for approximately 30 minutes, or until they reach a golden brown color and the center is firm to the touch. Remove them from the oven and allow them to cool on the baking sheet.

Once the logs have cooled enough, use a serrated knife to cut them into 1/2-inch thick slices. Arrange these slices back on the baking sheet.

Bake the cookie slices for an additional 10 minutes, flipping them over halfway through. Allow them to cool completely before storing them in an airtight container at room temperature.