Cinnamon Cookies

Take a large bowl, put butter, ground hazelnuts, plain flour, white sugar, and vanilla pudding into it, and knead a smooth dough. Then wrap the resulting dough in cling film, place it in the refrigerator, and let it rest for at least 40 minutes.

After the dough has rested, preheat the oven to 175⁠–⁠180 °C, prepare a baking sheet measuring 30 cm × 40 cm, and line it with baking paper.

Take the rested dough out of the refrigerator and form balls weighing 27⁠–⁠30 g (you should get approximately 12 balls). Once you have processed all the dough, flatten the resulting balls with your palm into discs about 6⁠–⁠7 cm in diameter and arrange them on the lined baking sheet.