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To make the Snowy Hazelnut Shortbread
Preheat oven to 350 degrees.
Whip butter on medium to high speed until light and fluffy. Mix in vanilla. Whisk in confectioners’ sugar ¼ cups at a time. With the mixer on low speed combine flour 1 cup at a time. Add in salt. Do not over mix. Gently fold in chopped hazelnuts.
Scoop large tablespoons full of dough and roll in palm of hand to create a ball, gently press down into one-third in thickness and transfer to baking sheet.
Bake for 10-12 minutes, or until the cookie edges are golden. Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack and cool completely. Toss cooled cookies a few at a time, in a bowl of confectioners’ sugar to fully “snow” cover each cookie.
Hint:
These are the prefect cookie to keep in the freezer for unexpected guests. Place frozen cookies on a plate and let come to temperature, about 15-30 minutes. Re-toss in confectioners’ sugar and serve!
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