Hazelnut Shortbread Cookies

Measure all ingredients into a large mixing bowl. With hand held mixer at low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours.

On a lightly floured surface with floured rolling pin, roll half of dough into a 9- x 6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs. Place cookies, about 1 inch apart, on an ungreased baking sheet. Repeat with remaining dough.

Bake cookies in a preheated 350° oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen cookies.

Nut Butter Cookies
Sour Cream Cookies
Sand Tarts
Recipe Sand Tart Cinnamon Cookies
Shortbread Cookie Mix
Sour Cream Cookies with Raisins
Sour Cream Cookie Dough
Classic Shortbread Cookies
Christmas Sand Tarts
Maple Shortbread Cookies
Orange Shortbread Cookies
Joyce's Shortbread Cookies
Shortbread
Brown Sugar Shortbread Cookies
Chocolate Shortbread
Butterscotch Pecan Shortbread

More Butter Cookies

Sugar Cookie Recipes Index
Butter Cookie Recipes Index
Cookie Recipes Index
Candy Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter