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SHORTBREAD: Hazelnut Shortbread Cookies

Source of Recipe

Tina Bergen, Tina's restaurant, Dundee


Recipe Introduction

12/02/03 "Every year I try a new shortbread recipe and serve it at the restaurant until I find one to replace it. This one, a variation on a recipe in "Caprial's Desserts," is a keeper. I plan to use it for a long time, trying it with ginger, chocolate pieces and other nuts." -- Tina Bergen

List of Ingredients

4 sticks (2 cups) butter, cut into slices
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
1/4 cup hazelnuts, finely chopped
4 cups unbleached flour


Recipe

beat the butter in the mixing bowl of a mixer until it is soft. Add the sugar slowly, then the vanilla, salt and nuts. Add the flour slowly, until it is incorporated, on low speed.

Roll the dough in plastic wrap and chill or freeze. Make the roll about 11/2 inches in diameter and cut slices approximately 1/4 inch thick. The baking time for fresh dough will be approximately 10 minutes; approximately 12 minutes for frozen dough. Look for a light brown color for a chewy cookie or a little darker for a crisp cookie.