Hazelnut Shortbread

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301/2 cups flour
dash salt
1/2 tsp cinnamon
3 sticks butter
1 cup finely chopped hazelnuts
1 cup sugar
1 tsp vanilla
1/2 tsp almond extract
2 tsps water

Cream butter and sugar and vanilla, almond and water. Add flour, salt and cinnamon and blend well. Mix in the hazelnuts. Cover and refrigerate at least 1 hour.

Roll out to 1/2″ thickness and cut out your favorite shapes. Bake at 350 for about 20-25 minutes or until edges just slightly begin to brown. Cool completely.

If desired, sandwich the cookies with Nutella!

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