This hazelnut shortbread cookie recipe is a souvenir of my high school cooking class...rather a long time ago. I have made them off and on throughout the years and always think of Mrs. Pucher...my fabulous instructor with her European accent and her contagious enthusiasm. I have no idea what ever became of her...but her cookies live on! They are a great addition to cookie trays during the holiday season.
- 1 cup butter (no substitutes)
- 1/2 cup icing sugar (confectioners sugar)
- 1 1/2 cups flour
- 1 teaspoon pure vanilla
- 1/2 cup ground hazelnuts
- chocolate for drizzling, optional
- Cream butter and sugar well.
- Add vanilla.
- Add flour and ground nuts and mix well incorporated.
- Roll teaspoons of dough into small balls.
- Place 2" apart on cookie sheets lined with parchment paper.
- Flatten to 1" in diameter, using the flat bottom of a glass tumbler dipped in sugar.
- Bake at 350°F for 8-10 minutes.
- Transfer to wire rack to cool.
- Drizzle with melted chocolate.
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