Hazelnut Shortbread Refrigerator Cookies | Recipes

Hazelnut Shortbread Refrigerator Cookies

(43) Ratings:
Prep Time:
Baking Time:
Makes:about 36 cookies
Freezing:excellent

Easy to make and even easier to enjoy, these shortbread cookies are bursting with hazelnuts. Keep some rolls in your fridge and you’ll be ready to make freshly baked cookies in no time.

Ingredients

1 cup 250 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL corn starch
1/2 cup 125 mL icing sugar
3/4 cup 175 mL finely chopped hazelnuts
3/4 cup 175 mL butter, softened

Directions

  1. Preheat oven to 375°F (190°C).
  2. Combine flour, corn starch, icing sugar and nuts in a large bowl.
  3. Blend, with large spoon, in butter. Work with hands until soft, smooth dough forms.
  4. Shape dough into a smooth roll about 1 1/2" (4 cm) in diameter.
  5. Wrap and chill until firm (about 4 hours or overnight). Store rolls in refrigerator for up to 1 month.
  6. Cut with sharp knife into thin slices. Place on parchment paper lined baking sheet.
  7. Bake in preheated oven for 8 to 12 minutes, or until edges are lightly browned.
  8. Remove from sheet and cool on wire racks.

Tips

  • Variation: Cherry Pecan Shortbread: Omit hazelnuts. Mix dough until smooth then mix in 3/4 cup (175 mL) chopped candied cherries and 1/2 cup (125 mL) chopped pecans until evenly distributed.

Nutritional Information

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