HAZELNUT SHORTBREAD
We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. , In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT SHORTBREAD COOKIES
Make and share this Hazelnut Shortbread Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 8h35m
Yield 36 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 13.6, Sodium 46.4, Carbohydrate 10.4, Fiber 0.6, Sugar 4.6, Protein 1.3
HAZELNUT SHORTBREAD COOKIES
This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole hazelnut into the top. Preparation time does not include chilling of dough.
Provided by greenery
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 13.5, Sodium 20.2, Carbohydrate 8.2, Fiber 0.4, Sugar 4.3, Protein 0.9
OREGON HAZELNUT SHORTBREAD COOKIES
Make and share this Oregon Hazelnut Shortbread Cookies recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Drop Cookies
Time 32m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Grind roasted hazelnuts in a food processor to a coarse grind.
- Add butter and sugar, and process thoroughly.
- Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely. Combine mixture into a ball.
- Make 1 1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart.
- Bake at 350 degrees for 10 to 12 minutes.
- Refrigerate remainder of the dough until ready to bake.
Nutrition Facts : Calories 92.5, Fat 6.2, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.3, Carbohydrate 8.8, Fiber 0.5, Sugar 4.3, Protein 1.1
SIMPLE SHORTBREAD COOKIES
Something so simple yet so necessary to daily life. Wonderful dunked in a cup of milky coffee or tea.
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar.
- Add flour, mix well.
- Roll out and cut into desired shapes, place on a parchment lined baking sheet.
- Bake at 350°F for 10 to 12 minutes until pale golden.
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