Rose Geranium Butter Biscuits

• 1 1/2 cups hazelnuts, ground fine
• 1/2 pound unsalted butter at room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup edible rose geranium leaves, rinsed and finely chopped; reserve small leaves for garnish (see note)

1. Place the hazelnuts in a food processor and process for 20 seconds.
2. Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
3. Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture.
4. Mix until the flour is just incorporated.
5. Add the vanilla and chopped rose geranium and mix for two to three minutes.
6. The dough will be slightly stiff.
7. Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
8. Preheat the oven to 350 degrees.
9. Lightly butter two cookie sheets.
10. Remove the dough from the refrigerator and roll it into one-inch balls.
11. Place the balls a half-inch apart on the cookie sheets.
12. Bake for 12 to 15 minutes, or until golden.
13. Remove from the oven and allow to cool on cookie sheets for five minutes.
14. Gently press the reserved rose geranium leaves into the biscuits.
15. Transfer the biscuits to a cake rack and cool for 10 minutes.
16. Store in a tightly covered container.

hazelnuts, butter, granulated sugar, flour, salt, vanilla, edible rose geranium leaves

Taken from cooking.nytimes.com/recipes/7767 (may not work)