Hazelnut Shortbread Refrigerator Cookies
1 cup flour
1/2 corn starch
1/2 cup icing sugar
3/4 cup finely chopped hazelnuts
3/4 cup softened butter
Combine flour, corn starch, icing sugar and nuts in a large bowl.
With large spoon blend in butter.
Work with hands until soft, smooth dough forms.
Shape dough into a smooth roll about 1 1/2 inches in diameter.
Wrap and chill until firm (about four hours or overnight).
Store rolls in refrigerator for up to 1 month. Cut with sharp knife into thin slices.
Place on an ungreased baking sheet.
Bake at 375 for 8 to 12 minutes or until edges are lightly browned.
Remove from sheet and cool completely.
Pairs Well With
I am always looking for variations for shortbread cookies and particularly was pleased when I found this recipe. I never realized that you can use shortbread dough as refrigerator cookies.
Variation: Cherry Pecan Shortbread:
Mix dough until smooth then mix in 3/4 cup chopped candied cheries and1/2 cup chopped pecans until evenly distributed.
Peanut Butter : Decrease butter to 1/2 cup. Add 2/3 cup peanut butter (either smooth or crunchy)