Hazelnut Shortbread Cookies

Recipe by greenery
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
  • Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
  • Put all the ingredients into a large bowl.
  • Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
  • Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
  • Work with half the dough at a time, keeping the rest refrigerated.
  • Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
  • Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
  • Let sit until cool. Sprinkle with additional powdered sugar.
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