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Hazelnut Shortbread Cookies

in Diana's Recipe Book

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Servings: Makes about 3 dozen cookies
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
3/4 cup coarsely chopped hazelnuts
3/4 cup (1 1/2 sticks/6 oz/170g) butter, softened

Combine flour, corn starch, confectioners' sugar and nuts in a large bowl. With a large spoon, blend in butter. Work with hands until soft, smooth dough forms.

Shape dough into a smooth roll, about 1 1/2-inch (4 cm) in diameter. Wrap and chill until firm (about 4 hours, or overnight). Roll can be stored in the refrigerator for up to 1 month.

Cut with sharp knife into thin slices. Place on ungreased baking sheet.
Bake at 375°F (190°C) for 8 to 12 minutes, or until edges are lightly browned. Transfer to wire rack to cool.

Makes about 3 dozen cookies.

Date: August 24, 2004

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