More Great Recipes: Dessert

Hazelnut Shortbread Refrigerator Cookies

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Member since 2007

Serves | Prep Time | Cook Time


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:

Omit hazelnuts.

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)

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