Hazelnut shortbread cookies recipe

Ingredients

• 1/2 cup hazelnuts (2 oz)
• 1/4 cup white sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
• 1/4 cup powdered sugar (for dusting)

Steps

1. Toast raw hazelnuts at 350 degrees F for 5-7 minutes until fragrant. Cool nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands.
2. To make finely ground nuts, place toasted, husked hazelnuts and 1/4 cup sugar into food processor and process till finely ground.
3. Add flour and salt to the food processor and pulse to combine. Then add butter and process until dough forms, next scraping the sides of the food processor bowl with spatula. The dough will be soft.
4. On a flour-dusted surface, roll dough into two logs, each about one inch wide. In plastic wrap, wrap each log and place wrapped cookie dough in the freezer for about 30 minutes, then in the refrigerator for about 30 minutes.
5. Preheat oven to 325. After cookie dough has been in the freezer and refrigerator, unwrap plastic then slice each log into thin cookie slices.
6. Place cookie slices on a parchment-lined ungreased baking sheet, spacing two inches apart. Bake for 12-15 minutes, don’t let the cookies get brown. Cool cookies on baking sheet for about 5 minutes, after transfer cookies to wire rack to continue cooling. Sprinkle cookies with powdered sugar using sifter.
7. Store cookies in airtight container – they can last about two weeks.

Enjoy!