Monday, January 28, 2013

Hazelnut Shortbread Cookies by Colleen

Hazelnut Shortbread Cookies by Colleen
Hi Barb --
Getting a box ready to send to William at college. Including basic oatmeal pecan cookies and a "surprise" for him. Here's the surprise....

Hazelnut Shortbread Cookies
3 sticks butter softened
1 cup sugar
1 1/2 cups hazelnuts, roasted
3 1/2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1-2 teaspoons water

Cream the butter with the sugar. Add the vanilla. 

Chop up the hazelnuts in a food processor. You can go to a fine powder or leave some bigger pieces for texture. I use a bit of the 1 cup sugar in the food processor to keep the nuts from getting gummy. 

Add the flour and chopped nuts and salt to the butter and sugar. Blend together. If the mixture is dry, add the water.

Pull together into a ball and wrap in plastic wrap and put in fridge for 30 minutes. (You can divide into three "discs" to make rolling out easier.) 

Take out each disc and roll out to about 1/4 inch thickness. You can use a silpat or a board lightly floured. Cut out shapes as desired. 

Put on cookie sheet and put in fridge for 15 minutes before baking. 

Bake at 350 for 15-20 minutes (it will depend on your oven and how thinly you rolled the dough). Don't over bake. 

Cool on racks and put together halves with raspberry jam or Nutella. Or you can dip an edge of each cookie in some melted dark chocolate and dip in more chopped hazelnuts. Or your can leave plain.


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