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Hazelnut Shortbread Wedges Recipe

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This recipe for Hazelnut Shortbread Wedges is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup hazelnuts
1/3 cup packed brown sugar
1 cup butter, softened
2 1/4 cups all-purpose flour
1/2 tsp salt
Directions:
Directions:
On baking sheet, toast hazelnuts in 350º F oven until browned and fragrant, 8 to 10 minutes. Rub in towel to remove most of the skins; let cool.

In food processor, grind hazelnuts with 2 tbsp of the sugar; set aside.

In large bowl, beat butter with remaining sugar until light and fluffy. Stir in flour, salt and hazelnut mixture.

Divide dough in half. Press each into parchment paper-lined 8-inch round metal cake pan. Press edges with fork. Score each into 8 wedges; prick each wedge 3 times with fork. Refrigerate until firm, about 30 minutes.

Bake in 300º F oven until golden and firm, about 35 minutes. Let cool in pans for 5 minutes. Cut through score lines. Let cool completely on racks before removing from pans.
Number Of Servings:
Number Of Servings:
16 wedges
Personal Notes:
Personal Notes:
Anne's 2010 favourite - from the Canadian Living 2010 cookie collection.

 

 

 

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