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Citrus Hazelnut Shortbread
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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 zest

1 teaspoon freshly grated orange zest

1/4 teaspoon salt


2 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

1/2 teaspoon vanilla

1 to 2 tablespoons orange juice

How to make

  1. STEP 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. Add all remaining cookie ingredients; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Wrap each half in plastic food wrap. Refrigerate at least 1 hour until firm.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    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 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  5. STEP 5

    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.

Tip #1

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.

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