I need a little sweet treat to take to an elderly friend this weekend and my cookie jar is empty. I love having rolls of ice box cookie dough in the freezer that I can bring out in an emergency such as this. Ice box cookies are one of my favorite old fashioned cookies and I have shared recipes for them with you in the past.
We had hazelnut (filberts to us Oregonians) on our farm when I was growing up and I can picture myself sitting on the floor in my grandmother’s kitchen with a cutting board and a hammer, busily cracking hazelnuts for whatever she was baking. This shortbread recipe is handwritten on a card in my mother’s files. I know it has been there for years and I don’t have a clue where she got it, but it was one of her favorites and it’s a favorite of mine as well.
The dough goes together in a minute. It is so good that I urge you to double the recipe so you will have it ready for the next time you want a super delicious batch of homemade cookies. It isn’t necessary to dip the baked slices in chocolate, but I want them to be a special treat for my friend.
- ⅓ cup unsalted butter
- ⅓ cup powdered sugar
- 2 egg yolks
- ⅓ cup toasted hazelnut meal**
- ½ cup flour
- ½ cup rice flour
- 1 teaspoon vanilla extract
- Cream butter and sugar. Add yolks and hazelnut meal. Mix well.
- Add flour,mix well, then add rice flour and vanilla.
- Roll dough into a log about 1-1/2 inches in diameter and about 15 inches long. Wrap log in plastic wrap and refrigerate several hours. The dough can be refrigerated or frozen for use at a later time. Thaw for 15-20 minutes, then bake.
- Slice dough about ¾-inch thick and bake on a parchment lined cookie sheet at 325 degrees for 20-25 minutes or until lightly browned. Glaze with chocolate and chopped nuts if desired.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.