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View Cart/Checkout Hazelnut Shortbread Cookies Click here for printer friendly version   Ingredients:     3 c. cake flour or all purpose flour   3/4 confectioners’ sugar   1/2 c. hazelnuts, toasted and ground   1 1/4 c (2 1/2 sticks) margarine, cut into small pieces   1 square each white and semi sweet chocolate       Preparation:   Heat oven to 325 degrees. Stir together flour, confectioners’ sugar, hazelnuts and salt in medium bowl. Cut margarine into flour mixture with pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half. Roll out one half of dough to about 1/4 inch thick on a lightly floured surface. Using a 2 inch cookie cutter, cut out circles and place on ungreased cookie sheet about 1 inch apart. Repeat, using all dough. Prick with fork. Bake at 325 degrees for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack. Makes about 3 dozen cookies. Melt chocolates separately and transfer to small plastic bags. Snip off a tiny corner of bag. Test size of drizzle on wax paper. Adjust size of corner hole as needed. Drizzle chocolates over cookies. Allow chocolates to dry.   Back to Recipe Categories Back to Previous Page