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Shortbread: Hazelnut Shortbread

Source of Recipe

unknown


List of Ingredients

1 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon vanilla
1 cup hazelnuts, finely ground (3/4c. ground)
2 cups flour
1 teaspoon kosher salt


Recipe

Place the butter and sugars in the bowl of an electric mixer fitted with a paddle and mix until smooth. Scrape down the sides of the bowl, add the vanilla and nuts, and mix until light and fluffy. Scrape down sides of bowl, add the flour and salt, and mix until well incorporated; the batter will seem too dry, but that's the way it's supposed to be. To form the cookies, make one large long and lightly smash it down to make four sides so it's square. Cover with waxed paper or plastic wrap and refrigerate at least 2 hours, or freeze up to 2 weeks. Preheat the oven to 350ºF. With the tip of a very sharp knife, slice off thin rounds and place on an ungreased cookie sheet. Transfer to the oven and bake until cookies are lightly browned, about 12-14 minutes. Do not undercook or they'll be to chewy. Cool for 2 minutes and then remove to a rack to cool. Cool baking sheet between batches. Makes 3-4 dozen.