Orange Hazelnut Shortbread Cookies Food

HAZELNUT SHORTBREAD COOKIES

Steps:

• Combine flour and hazelnuts.
• In a large bowl, cream the butter and brown sugar.
• Gradually blend in the dry ingredients.
• Cover and chill for 8 hours or overnight.
• Preheat oven to 300 degrees Fahrenheit.
• Lightly grease cookie sheets.
• On a floured surface, roll out the dough to a thickness of 1/4".
• Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2" apart.
• Bake for 20 to 25 minutes until lightly colored.
• Transfer to wire racks to cool.

HAZELNUT SHORTBREAD COOKIES

Steps:

• If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
• Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
• Put all the ingredients into a large bowl.
• Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
• Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
• Work with half the dough at a time, keeping the rest refrigerated.
• Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
• Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
• Let sit until cool. Sprinkle with additional powdered sugar.

TUSCAN HAZELNUT-ORANGE SHORTBREAD

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Place the hazelnuts on a rimmed baking sheet in a single layer; toast in upper rack of oven, shaking occasionally, until skins begin to split, about 15 minutes. Remove from oven (leave oven on); immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• Finely chop hazelnuts in a food processor (do not overprocess), about 20 seconds. Transfer chopped nuts to a large bowl, and add flour, granulated sugar, melted butter, zest, and the salt. Mix with hands until dough just comes together and forms a ball.
• Line two rimmed baking sheets with parchment paper. Divide dough in half. Shape each piece into a disk; transfer each disk to a lined baking sheet. With lightly floured hands, flatten one piece into a 7-inch round.
• Score round to divide into 12 equal wedges (do not cut all the way through). Sprinkle round with 1 tablespoon sanding sugar. Repeat with remaining disk.
• Bake shortbread in upper and lower thirds of oven, switching positions of sheets and rotating halfway through, until rounds are golden brown, 15 to 20 minutes. While shortbread is still warm, cut wedges to fully separate. Let wedges cool slightly on sheets, then transfer to a wire rack to cool completely.

HAZELNUT ORANGE SHORTBREAD

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
• Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape one disk into a 7-inch round and score to mark 12 equal wedges (do not cut all the way through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
• Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

ORANGE-HAZELNUT SHORTBREAD COOKIES

Steps:

• Line two baking sheets with parchment.
• Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes.
• Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
• On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.
• Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly.
• Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
• Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.