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
  1. Combine flour, corn starch, icing sugar and nuts in a large bowl.
  2. With large spoon blend in butter.
  3. Work with hands until soft, smooth dough forms.
  4. Shape dough into a smooth roll about 1 1/2 inches in diameter.
  5. Wrap and chill until firm (about four hours or overnight).
  6. Store rolls in refrigerator for up to 1 month. Cut with sharp knife into thin slices.
  7. Place on an ungreased baking sheet.
  8. Bake at 375 for 8 to 12 minutes or until edges are lightly browned.
  9. Remove from sheet and cool completely.
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. Variation: Peanut Butter : Decrease butter to 1/2 cup. Add 2/3 cup peanut butter (either smooth or crunchy)