November 17, 2016

Hazelnut-Cherry Shortbread

Recipe: Kristen Eppich

You can swap the hazelnuts for an equal amount of toasted pecans or walnuts.


  • 3⁄4 cup unsalted butter, softened
  • 2 tsp lemon zest
  • 1 cup all-purpose flour
  • 1⁄2 cup cornstarch
  • 1⁄2 cup icing sugar
  • 1⁄2 tsp salt
  • 1 cup flaked hazelnuts (filberts), toasted, divided
  • 3⁄4 cup red glacé cherries, chopped


Yield: Makes 20

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.

Stacey Brandford


House & Home December 2015


Food styling, David Grenier; Prop styling, Sasha Seymour