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Hazelnut Shortbread Refrigerator Cookies Recipe

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This recipe for Hazelnut Shortbread Refrigerator Cookies is from The Doreen Brownstone Cookbook, 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 cup flour
½ cup cornstarch
½ cup icing sugar
¾ cup finely chopped hazelnuts (also called filberts)
¾ cup butter, softened
Directions:
Directions:
Combine flour, corn starch, icing sugar and nuts in a large bowl. With large spoon, blend in butter. Work with hands until soft, smooth dough forms. Shape dough into smooth roll about 1½ inches in diameter. Wrap and chill until firm (about 4 hours or overnight).

Cut with sharp knife into thin slices. Place on ungreased baking sheet.
Bake cookies at 375º for 8-12 minutes, or until edges are lightly brown.
Remove from sheet and cool completely.


Notes:
Instead of hazelnuts, you can use ¾ cup chopped candied cherries and ½ cup chopped pecans.
You can also use an electric mixer to make the dough.
The dough is easy to slice after it is refrigerated overnight.
The dough can be stored in the refrigerator for up to 4 weeks before baking.


From Doreen's friend Pat Aris.

 

 

 

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