Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Hazelnut Shortbread Cookies




Source of Recipe


internet


List of Ingredients




1 1/4 Cup Hazelnuts with Skins (about six ounces), toasted
1 1/4 Cup all purpose flour
1/2 Cup plus 2 Tablespoons sugar
1 1/4 sticks (10T) unsalted butter, melted and cooled


Recipe



Preheat oven to 350 degrees, and butter and flour two 8" round cake pans. In a food processor grind fine the hazelnuts with the flour and sugar, add the butter, and blend the mixture until it is combined well.

Press half the dough evenly onto bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until pale golden brown.

While the cookies are still warm, cut through them again and let cool IN the pans on a rack. Invert onto plates slightly smaller than the pans.