Citrus Hazelnut Shortbread

Citrus Hazelnut Shortbread
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Traditional cut-out cookies with a new unique flavor combination.
1:15
Prep Time
2:55
Total Time
72 cookies

Ingredients

Cookie

2/3 cup
firmly packed brown sugar
1/3 cup
hazelnuts (filberts)
1 cup
Land O Lakes® Butter, softened
2 teaspoons
vanilla
2 1/4 cups
all-purpose flour
1 teaspoon
freshly grated lemon peel
1 teaspoon
freshly grated orange peel
1/4 teaspoon
salt

Frosting

2 cups
powdered sugar
1/4 cup
Land O Lakes® Butter, softened
1/2 teaspoon
vanilla
1 to 2 tablespoons
orange juice

Directions

  1. Combine brown sugar and hazelnuts in food processor bowl fitted with metal blade. Cover; process until hazelnuts are very finely chopped. Combine sugar mixture, 1 cup butter and 2 teaspoons vanilla in bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half. Wrap each half in plastic food wrap. Refrigerate until firm (at least 1 hour).
  2. Heat oven to 350°F.
  3. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2- to 3-inch cookie cutters. Place 2 inches apart onto ungreased cookie sheets, using spatula to move them if necessary. Bake for 6-10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
  4. Combine all frosting ingredients except orange juice in small bowl. Beat at low speed, scraping bowl often and adding enough orange juice for desired spreading consistency. Pipe or spread frosting onto cooled cookies.

Recipe Tips

Outlining these cut-out cookies with white frosting is an elegant and easy way to decorate. Use a pastry bag and a #5 cake decorating tip for outline.

Nutrition Facts (1 cookie)

Calories
70
Cholesterol
10mg
Carbohydrates
8g
Protein
1g
Fat
3.5g
Sodium
35mg
Dietary Fiber
0g

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