Hazelnut-Cherry Shortbread

Make And Chill Dough 

1. Cream butter and 2 tsp lemon zest in large bowl until light and fluffy.
2. In separate bowl, stir flour with cornstarch, icing sugar, salt and 1⁄2 cup hazelnuts. Add flour mixture to butter mixture and stir together. Stir in glacé cherries.
3. Form dough into ball, then cut in half. Roll each portion into 1″-diam. x 10″-l. log. Finely chop remaining 1⁄2 cup hazelnuts and roll each log in nuts to coat. Wrap in plastic wrap or waxed paper. Chill 4 hours or overnight until dough is solid.

Bake Cookies

1. Arrange oven rack in lower third of oven and preheat to 350°F.
2. Slice dough logs into 1″-thick cookies and arrange 1″ apart on large, ungreased baking sheet. Bake 15 minutes or until edges are lightly browned. Let cool on baking sheet.