Hazelnut Butter Shortbread

"Rich and scrumptious. These can be dressed up by pressing a whole hazelnut into the top of each cookie-to-be before baking, and/or by dipping the finished cookies into a chocolate glaze. Be careful; they are a bit fragile. A Christmas classic in my house."
 
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photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
photo by Jenny Sanders photo by Jenny Sanders
Ready In:
45mins
Ingredients:
4
Yields:
54 cookies
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ingredients

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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.

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RECIPE SUBMITTED BY

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.
 
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