Pile these rustic snow covered hazelnut short-bread cookies high on your dessert table, paired with the very best cup of coffee!
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!