Two traditional holiday ingredients -- nuts and citrus -- are combined with a third: butter. A free-form dough wheel is then formed, scored, baked, and cut into generous wedges.
Martha Stewart Living Special Issues, 2005
- 1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup plus 2 tablespoons granulated sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
- 1 1/2 teaspoons finely grated orange zest
- 1/4 teaspoon coarse salt
- 2 tablespoons sanding sugar
- Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
- Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
- Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.
Cookies can be stored in an airtight
container at room temperature up to 1 week.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.