Hazelnut Butter Shortbread

Jenny Sanders's Note:

Rich and scrumptious. These can be dressed up by pressing a whole hazelnut into the top of each cookie-to-be before baking, and/or by dipping the finished cookies into a chocolate glaze. Be careful; they are a bit fragile. A Christmas classic in my house.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 54 cookies

• 2⁄3; cup hazelnut butter
• 1⁄3; cup butter
• 10 tablespoons sugar
• 1 ¾ cups soft unbleached flour

Directions:

1. If the hazelnut butter has separated, be sure to stir it very well before measuring.
2. Measure it out into a mixing bowl.
3. Add the butter to the hazelnut butter, and cream well.
4. Add the sugar, and cream well.
5. At this point there should be no hazelnut butter or butter lumps remaining.
6. Mix in the flour.
7. Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
8. Press slightly to flatten.
9. Bake the shortbreads at 300°F for 15 to 20 minutes, until very lightly browned around the edges.
10. Allow the cookies to cool completely before removing them from the trays.
11. Store them in an airtight container.