HAZELNUT SHORTBREAD COOKIES
This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole hazelnut into the top. Preparation time does not include chilling of dough.
Provided by greenery
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
- Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
- Put all the ingredients into a large bowl.
- Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
- Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
- Work with half the dough at a time, keeping the rest refrigerated.
- Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
- Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
- Let sit until cool. Sprinkle with additional powdered sugar.
Nutrition Facts : Calories 74.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 13.5, Sodium 20.2, Carbohydrate 8.2, Fiber 0.4, Sugar 4.3, Protein 0.9
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