Orange-Hazelnut Shortbread Cookies

Orange-Hazelnut Shortbread Cookies
Photo by Scott Phillips


  • ½ cup granulated sugar
  • 2-½ oz. (½ cup) blanched hazelnuts, toasted and ground very finely in a food processor
  • ½ tsp. table salt
  • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
  • 10 oz. (2-¼ cups) all-purpose flour
  • 2 tsp. (loosely packed) finely grated orange zest (from 1 orange)

Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes. Add the flour, ground hazelnuts, and zest; mix...

View full recipe at Fine Cooking


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