I've been making a hazelnut version of this cookie for about 35 years. It comes from a McCall's Cookie Collection booklet which was part of a "collect as you go" series of cooking and baking booklets. They are a great favorite on my annual Christmas cookie tray. The proportion of flour to ground hazenuts is 1 cup to 1 cup with only 2 Tbsp. sugar. Most of the sweetness comes from the double roll in confectioner's sugar at the end. I always freeze them, and have never had a problem with the coating becoming gummy. I've also shipped them successfully - at least I've never heard any complaints about crumbled cookies from the other end!

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