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Shortbread Cookies, Hazelnut

Source of Recipe

The Oregonian


List of Ingredients

2 cup butter, room temperature
2 cup granulated sugar
1 teaspoon pure vanilla extract
1 tsp salt
4 cups unbleached flour
1 1/4 cups roasted hazelnuts (filberts), chopped*






Recipe

* To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 degree F. oven for approximately 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.

Preheat oven to 350 degrees F.

In a large bowl, lightly beat butter; add sugar slowly and beat thoroughly.

In a small bowl, whisk maple syrup and vanilla extract together; add to butter mixture, scraping down sides of bowl. Mix in flour just until blended; add hazelnuts.

Cover bowl and refrigerate until dough is firm. Remove from refrigerator and roll into logs. With a sharp knife, cut dough into 1/4-in slices and place 2-inches apart on ungreased baking sheets. If you desire, roll dough out on a lightly floured board and use cookie cutters to cut desires shapes.

Bake for approximately 10 minutes until lightly browned. (12 minutes if the dough is frozen). Remove from oven and let cool on wire racks. Place cookies on ungreased cookie sheets.