Hazelnut Shortbread (Low in Salicylate)
1 and ¼ cups flour
1 cup hazelnuts, finely chopped (these are fairly low in salicylate, but I wouldn’t recommend having them too often)
1 cup butter, softened
½ cup sugar
¼ cup cornstarch
Combine all ingredients in large mixing bowl and mix with a hand held mixer until well blended.
Divide dough into 2 portions and wrap each portion in plastic wrap; refrigerate for 2 hours.
Preheat oven to 350 degrees F
Roll half of the dough into a 9×6 inch rectangle on a lightly floured surface.
With a sharp knife cut dough into even squares.
With the dull side of the knife lightly mark a design of your choosing into each square (a criss-cross design is a classic choice)
Place cookies on a baking sheet about 1 inch apart.
Bake cookies for until lightly browned (about 10 to 12 minutes).
Remove cookies and place on a cooling rack to cool.
Repeat with remaining dough to make another batch or keep second half of dough in the refrigerator and make later.
Enjoy!