Shortbread with Hazelnut Cookies
2 cups flour
3/4 cup hazelnuts -- ground fine
1 cup butter -- room temperature
3/4 cup packed light brown sugar
Combine flour and hazelnuts. In a large bowl, cream the butter and brown sugar.
gradually blend in the dry ingredients. Cover and chill for 8 hours or
overnight. Preheat oven to 300 degrees. Lightly grease cookie sheets. On a
floured surface, roll out the dough to a thickness of 1/4". Using cookie
cutters, cut out the shapes and place on prepared cookie sheets 1 1/2" apart.
Bake for 20-25 min., until lightly colored. Transfer to wire racks to cool.