Tuesday, November 30, 2010

Hazelnut Shortbread

My camera was broken (hence the quit month, that and the new job) but I've had it repaired and just in time to start the Christmas baking! These tasty treats remind me of a cross between my mum's shortbread and her walnut covered-jam-filled "Thimble Cookies" -both seasonal treats growing up in my house. Do enjoy!

1 lb (2 cups) butter (only the real meal deal works here, sorry no margarine substitutes)
1/3 generous cup brown sugar
1/3 generous cup icing sugar
2 cups flour
2 cups hazelnut flour*

Cream butter and sugar together, add flour and hazelnut or other nut "flour" and mix together. Pat down into 1 large or 2 small cake pans and bake at 350 degrees F until golden brown on the edges (15-25 minutes). Don't undercook. Cut in squares while hot but, you have to let these delectables cool before taking them out of the pan or they will crumble.

Serve with coffee, ice cream, hot chocolate or simply on their own!

*I found hazelnut flour on a recent "farm tour" through Agassiz, BC while visiting a hazelnut farm where I got to act like a squirrel and rummage through fallen leaves for hazelnuts. If you don't have a hazelnute farm on hand (though Canadian Hazelnuts, 604.796.2136 at 6682 Lougheed (#7) Highway in  Agassiz is well worth the visit!) you can simply fine grind hazelnuts or your favorite nut in a coffee grinder.

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