“What could be better than a buttery shortbread studded with nuts?? One that's easy to make, of course. This dough is mixed in a food processor, so it goes together in a flash and is easy to handle. The cooking time does not allow for the 30 minutes chilling time.”
30 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Place hazelnuts or pecans in a shallow baking pan. Bake about 8 minutes or until lightly toasted; cool.
  2. In food processor bowl fitted with a metal blade place flour, sugar and cornstarch.
  3. Add butter and vanilla; process with several on/off turns until mixture is crumbly.
  4. Add nuts and process until mixture is combined but slightly crumbly (mixture should NOT form a ball).
  5. Place dough on a lightly floured surface and form into a ball.
  6. Knead until smooth. Divide dough in half.
  7. Wrap each half in plastic wrap and chill about 30 minutes or until easy to handle.
  8. On a lightly floured surface roll half of the dough at a time to 1/4 to1/2 inch thickness.
  9. Cut dough into stars or rounds with 2 1/2 to 3 inch cookie cutters.
  10. Place cutouts 1 inch apart on an ungreased cookie sheet.
  11. Pierce each cutout three times with a fork, going all the way through to the cookie sheet.
  12. Repeat with second half of dough.
  13. Bake at 350 degrees for about 12 minutes or until edges and bottoms just start to brown. Transfer to wire racks to cool.
  14. If desired, drizzle cooled cookies with melted white chocolate.

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