Hazelnut Shortbread Cookies

1. 1

   If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.

2. 2

   Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.

3. 3

   Put all the ingredients into a large bowl.

4. 4

   Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.

5. 5

   Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.

6. 6

   Work with half the dough at a time, keeping the rest refrigerated.

7. 7

   Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.

8. 8

   Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.

9. 9

   Let sit until cool. Sprinkle with additional powdered sugar.

* Per serving · 4 servings · Values may vary.

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