Hazelnut Shortbread

Because the hazelnuts are ground, you can't see them, but you sure can taste their sweet richness when you bite into a cookie.

Recipe from Family Circle
  • 3 cups cake flour or all-purpose flour
  • 3/4 cup confectioners sugar
  • 1/2 cup hazelnuts, toasted and ground
  • 1/4 teaspoon salt
  • 1 1/4 cups (2-1/2 sticks) unsalted butter, cut into small pieces
  • 1 square each white and semisweet chocolate, melted (optional)
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Heat oven to 325 degrees F.
Stir together flour, confectioners sugar, hazelnuts and salt in medium-size bowl.
Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half.
Roll out one-half of the dough to about 1/4 inch thick on a lightly floured surface. Using a 2-inch cookie cutter, cut out circles and place on ungreased baking sheet about 1 inch apart. Repeat, using all dough. Prick with fork.
Bake at 325 degrees F for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack.
To decorate:
Pour each melted chocolate into a small plastic resealable bag. Cut a small hole in the corner of each bag and drizzle cooled shortbread with melted chocolates.
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