Hazelnut Shortbread Stars
Mixing the shortbread dough in a food processor makes cutting in the butter and adding the nuts quick and easy.
Prep Time:
30 mins
Total Time:
50 mins
Servings:
Makes about 30.
Ingredients
-
1 cup chopped hazelnuts (filberts) or pecan halves
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2 cups all-purpose flour
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1/2 cup sugar
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1/3 cup cornstarch
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1 cup cold butter (no substitutes), cut into small pieces
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1/2 teaspoon vanilla
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4 ounces white baking bar, melted (optional)
Directions
1.
Place hazelnuts or pecans into a shallow baking pan, and bake in a 350 degree F oven about 8 minutes or until lightly toasted; cool.
2.
Place flour, sugar, and cornstarch into a food processor bowl fitted with a metal blade. Add butter and vanilla; process with several on/off turns until mixture is crumbly. Add nuts and process until mixture is combined but slightly crumbly. Mixture should not be a ball of dough.
3.
Place dough on a lightly floured surface and form into a ball.
4.
Knead until smooth. Divide dough in half; wrap each half in plastic wrap, and chill about 30 minutes or until easy to handle.
5.
Roll one half of dough at a time on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut dough into stars or rounds with 2-1/2- to 3-inch cookie cutters. Place cutouts 1 inch apart on an ungreased cookie sheet. Pierce each cutout three times with a fork, going all the way through to the cookie sheet.
6.
Bake in a 350 degree F oven about 12 minutes or until edges and bottoms just start to brown. Transfer to wire racks and cool. If desired, drizzle cooled cookies with melted white baking bar. Makes about 30.
Make-Ahead Tip
Bake and cool cookies as directed. Pack into an airtight freezer container. Seal, label, and freeze up to 3 months. Add white drizzle after thawing.
Nutrition information
Calories 132, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 66 mg, Carbohydrate 11 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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