1/2 cup superfine sugar
1 teaspoon vanilla
1/2 teaspoon freshly grated orange zest
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup hazelnuts, slightly roasted and cooled, ground
With an electric mixer, beat together butter and sugar until light and fluffy. Mix in vanilla and zest.
Into another bowl sift together flour, salt, and baking powder, beat into butter mixture until just combined. Stir in ground nuts.
Roll level tablespoons of dough into balls and put 2-inches apart on baking sheets. Press lightly with a flat object (i.e. bottom of a glass) until you have a 1/2" disk. Bake cookies in batches in middle of oven until pale golden, about 18 minutes depending on your oven. Cool cookies on baking sheets 2 minutes and carefully transfer with a metal spatula to racks to cool completely. Store in a sealed container and eat within a few days. Or freeze some for a rainy day.