Cook Time: 12 minutes
Ingredients:
one 1/4 cups all-purpose flour
one cup hazelnuts or filberts, finely chopped
one cup butter, softened
1/2 cup sugar
1/4 cup cornstarch
Preparation:
Bake cookies in a preheated 350° oven for ten to 12 minutes, until lightly browned. Remove cookies to a rack to chilled. Store in tightly covered container for up to one week. Makes about four dozen cookies.
Measure all ingredients in to a massive mixing bowl. With hand held mixer at low speed, beat mixture until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough in to two portions. Wrap each portion in plastic wrap; refrigerate for two hours.
On a lightly floured surface with floured rolling pin, roll half of dough in to a 9- x 6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise in to four long strips, then cut each strip in to 6 one 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs. Place cookies, about one inch apart, on an ungreased baking sheet. Repeat with remaining dough.
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