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--- menus:hazelnut_shortbread_cookies [2025/07/30 08:21] – karin
+++ menus:hazelnut_shortbread_cookies [2026/07/11 15:48] (current) – [Ingredients] karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 2 c. dairy-free margarine
+  * 2 c. dairy-free soy-free sunflower-free margarine
   * 1 c. sugar
   * 4 t. vanilla
   * 1/2 t. salt
-  * 2 c. hazelnut flour/meal
+  * 2 c. roasted hazelnuts, ground finely
   * 4 c. flour
 ===== Directions =====
-  * With electric mixer, cream butter well. Add sugar, vanilla extract and salt; continue creaming. Beat in hazelnut meal, then beat in flour. Scrape out onto a piece of waxed paper or plastic wrap, shape into a cylinder, wrap and chill for about 30 minutes.
+  * With electric mixer, cream butter and sugar together. Add vanilla extract and salt and mix until well combined. Beat in hazelnut meal, then beat in flour. Scrape out onto a piece of waxed paper or plastic wrap, shape into a cylinder, wrap and chill for about 30 minutes. Roll cylinders to get a good shape, and freeze overnight.
-  * Preheat oven to 350°F.  Cut roll of dough into slices. Place on parchment-lined baking sheet.
+  * Preheat oven to 350°F.  Cut the roll of dough into slices. Place slices on parchment-lined baking sheet.
   * Bake at 350 degrees for about 16 to 18 minutes; edges will be just barely starting to brown. Cool on tray for 8 min., then transfer to a wire rack to cool completely.
 ===== Notes =====
-  * This recipe calls for hazelnut flour, but I didn't have any on hand so made my own by grinding up hazelnuts in a food processor. I didn't get it as fine as it would be if you bought hazelnut flour at the store but that's okay; I kind of like it with chunkier hazelnut bits.
+  * The original recipe called for hazelnut flour, but I like some bigger chunks of hazelnut in the cookies, so I start with whole roasted hazelnuts and grind them in a food processor until they are primarily the texture of hazelnut flour, with a few stray bigger pieces.
   * Optional: Once cookies are completely cool, spread a layer of nutella on the flat side of a cookie, and top with another cookie. I didn't do it for the ale because it's currently hard to find vegan nutella but if you are not making these vegan then it takes this cookie to a whole 'nother level.
   * Baking note to self: 8 cookies per tray; cookies spread slightly
@@ Line 27: / Line 27: @@
   * [[http://www.bobsredmill.com/recipes/how-to-make/hazelnut-shortbread/|Bob's Red Mill]]: Hazelnut Shortbread
-  * Yield: 56 cookies
+  * Yield: 61 cookies
-  * Last updated: 7/30/25
+  * Last updated: 7/11/26
 {{tag>type:cookies type:vegan ingredient:hazelnut ingredient:nutella }}