Hazelnut Butter Shortbread
photo by Jenny Sanders
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
54 cookies
ingredients
- 2⁄3 cup hazelnut butter
- 1⁄3 cup butter
- 10 tablespoons sugar
- 1 3⁄4 cups soft unbleached flour
directions
- If the hazelnut butter has separated, be sure to stir it very well before measuring.
- Measure it out into a mixing bowl.
- Add the butter to the hazelnut butter, and cream well.
- Add the sugar, and cream well.
- At this point there should be no hazelnut butter or butter lumps remaining.
- Mix in the flour.
- Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
- Press slightly to flatten.
- Bake the shortbreads at 300°F for 15 to 20 minutes, until very lightly browned around the edges.
- Allow the cookies to cool completely before removing them from the trays.
- Store them in an airtight container.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.