I knew yesterday I was going to make some cookies to celebrate this snow day we would be having here in Raleigh, and I decided on this recipe for Hazelnut Shortbread.
The low tomorrow morning is expected to be 7 degrees. That's pretty cold! I'm not complaining. I know it's much worse in the midwest where my extended family lives.
My grandma, Grandma Ileen, as we called her, passed away on January 26th and we are flying out Friday for her funeral. She had a natural death, as did my grandpa, who passed last month on the 23rd. They lived in Iowa with my aunt and uncle. I'm very grateful to have such amazing relatives that were able to provide a home and care for my grandparents.
I think my grandma's favorite dessert was a cookie. I didn't make this shortbread with her in mind, but I did wonder if she would have liked it.
My inspiration for making this shortbread was the bag of hazelnut meal I had up in the cupboard. I even measured it out to see how much I had left. I tripled this recipe so I could use all of it.
There was a nice picture accompanying the recipe:
Thank goodness I realized this was not a cookie recipe. It's shortbread. (yes! sometimes Martha is wrong.) I made two pans of drop cookies and pressed the rest of the dough into my tart pan.
So much prettier, don't you think?
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 1/4 cups flour
- 1/2 cup hazelnut meal
- 1/2 tsp coarse salt
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy, about three minutes. Add flour, hazelnut meal and salt. Beat until mixture comes together to form a dough. (Dough can be wrapped well in plastic and refrigerated up to 24 hours or frozen up to 3 months; thaw in refrigerator before using.)
Press dough into desired pan or shape to make shortbread, or roll dough into balls and place balls on cookie sheets lined with parchment/silpat. If you shape it into a disc, you have to roll it out with a rolling pin to get it to about 1/2 inch thickness. If you go this route, I would suggest shaping it right on top of the parchment then you can lift the parchment onto the pan. Bake until edges are golden, rotating sheets halfway through, 12-15 minutes. Store in air tight container at room temperature for 3 days.
*I did consider using my shortbread tart as a base for a hazelnut mouse. Another snow day...
*If you can't find hazelnut meal, buy hazelnuts and chop them finely. Use a food processor if you have one, but don't turn it into hazelnut butter.
Source: Martha's American Food