1 cup (250 mL) ROBIN HOOD® All Purpose Flour1/2 cup (125 mL) corn starch1/2 cup (125 mL) icing sugar3/4 cup (175 mL) hazelnuts, finely chopped3/4 cup (175 mL) butter, softened
1. COMBINE flour, corn starch, icing sugar and nuts in a large bowl.2. With large spoon, blend in butter. Work with hands until soft, smooth dough forms. 3. SHAPE dough into a smooth roll about 1 1/2" (4 cm) in diameter.4. Wrap and chill until firm (about 4 hours or overnight). Store rolls in refrigerator for up to 1 month.5. CUT with sharp knife into thin slices. Place on ungreased baking sheet.6. BAKE at 375°F (190°C) for 8 to 12 minutes, or until edges are lightly browned.7. Remove from sheet and cool complete.VARIATION:8. 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.
Amazing cookies, make them every year. Turn out perfect everytime. Dip half of the cookie in chocolate.
The Hazelnut Shortbread Refrigerator Cookie recipe has been in our Robin Hood family for years. Our staff loves it. We hope you will too!
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