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Hazelnut Vanilla Shortbread cookies 1/3 cup hazelnuts 1/2 cup all-purpose flour 1/3 cup icing sugar 1/3 cup cornstarch pinch salt 1/2 cup butter; softened 3/4 teaspoon vanilla On baking sheet, toast hazelnuts in 350°F oven for 8 to 10 minutes or until darkened and fragrant. Transfer to clean tea towel; rub nuts vigorously to remove most of the skins. Transfer nuts to food processor or mini-chopper; grind with 1 tablespoon each of the flour and icing sugar until finely ground with a few larger pieces. In bowl, stir together hazelnut mixture, cornstarch, salt and remaining flour. In large bowl, beat together butter, vanilla and remaining icing sugar until fluffy. Adding hazelnut mixture in 2 additions, stir to form soft dough. Press into 1/2-inch thick disc; wrap in plastic wrap and refrigerate for about 30 minutes or until firm. On lightly floured surface, roll out disc to slightly more than 1/8-inch thickness. With leaf-shaped cookie cutter, cut out cookies. With palette knife or cake server, lift onto ungreased rimless baking sheet. Bake, 1 sheet at a time, in centre of 300°F oven for 10 to 12 minutes or just until shortbread are firm. Let cool on pan on rack. (Make-ahead: Store in airtight container for up to 2 weeks or - Freeze for up to 1 month.) Contributor: Canadian Living Magazine, November, 2001 Yield: 30 cookies Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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