THE CHEAPSKATES CLUB
  • Home
  • Join the Club!
    • Twenty Reasons to Join the Cheapskates Club
    • Gift Memberships
  • About Us
    • Cath's Story
    • Ask Cath
    • Glossary of Cheapskating Terms
  • Forum
    • Current Forum Discussions
    • How to Use the Member Forum
  • Inspiration
    • Getting Started
    • Handmade Christmas Central >
      • Handmade Christmas 2025 is about to start
    • 31 Days of MOO Index
    • Articles
    • Back to Basics >
      • Back to Basics
      • Back to Basics Index
    • Housekeeping Routines
    • Budget Renovations
    • Saving Stories
  • SAVING REVOLUTION
    • 2025 Saving Revolution Index
    • Saving Revolution Resources
  • Recipes
    • Recipe File Index
    • Meal Plans
    • Add a Recipe
    • $300 a Month Food Challenge >
      • $300 a Month Food Challenge
      • The $300 a Month Food Challenge Forum
  • Newsletters
    • Newsletters 2025
  • Saving Money
    • Bill Paying System
    • Cheapskates Tip Store
    • Tip Sheets
    • Top Tip Competition
  • Contact
    • Changing Details
    • Help Files

30 Days of Christmas Cooking ​Day 26:  Hazelnut Shortbread

​Hazelnut Shortbread
Ingredients:
4 oz. hazelnuts
2¼ c. all-purpose flour
1 c. butter
½ c. sugar
½ tsp. vanilla extract
¼ tsp. salt

Method:
Preheat oven to 375 degrees F. Place hazelnuts in 9" by 9" baking pan. Bake 10 to 15 minutes until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Cool.
Turn oven control to 300 degrees F. In food processor with knife blade attached, finely chop hazelnuts with 1/4 cup flour.
In large bowl, with mixer at low speed, beat butter and sugar until light and creamy. Beat in vanilla extract, salt, hazelnuts, and remaining 2 cups flour just until blended.
Pat dough evenly into 3 ungreased 8" round cake pans. With fork, prick dough in many places. Press edges with tines of fork to form a decorative border.
Bake shortbread 40 to 45 minutes until lightly browned. Let cool in pans on wire racks 10 minutes; remove from pans.
While still warm, cut each shortbread round into 12 wedges. Cool shortbread wedges completely on wire racks. Store in tightly covered container.

​Platinum members can login for full access to the Recipe File

​​Not a Platinum Cheapskates Club Member?

Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.

Click here to upgrade your Cheapskates Club membership today

Back to index

About Cheapskates

Getting Started

Tools & Guides

Follow Us

Cath's Story
You Really Can Live on One Income
Join the Club!
Site Information
Contact
Begin here
Newsletter Archive
Journal Archive
$300 a Month Food Challenge
Forum
Cheapskates Tip Store
Cheapskates Recipe File
Tip Sheets
Facebook
YouTube

Copyright ©2001 - 2025 The Cheapskates Club, All Rights Reserved
  • Home
  • Join the Club!
    • Twenty Reasons to Join the Cheapskates Club
    • Gift Memberships
  • About Us
    • Cath's Story
    • Ask Cath
    • Glossary of Cheapskating Terms
  • Forum
    • Current Forum Discussions
    • How to Use the Member Forum
  • Inspiration
    • Getting Started
    • Handmade Christmas Central >
      • Handmade Christmas 2025 is about to start
    • 31 Days of MOO Index
    • Articles
    • Back to Basics >
      • Back to Basics
      • Back to Basics Index
    • Housekeeping Routines
    • Budget Renovations
    • Saving Stories
  • SAVING REVOLUTION
    • 2025 Saving Revolution Index
    • Saving Revolution Resources
  • Recipes
    • Recipe File Index
    • Meal Plans
    • Add a Recipe
    • $300 a Month Food Challenge >
      • $300 a Month Food Challenge
      • The $300 a Month Food Challenge Forum
  • Newsletters
    • Newsletters 2025
  • Saving Money
    • Bill Paying System
    • Cheapskates Tip Store
    • Tip Sheets
    • Top Tip Competition
  • Contact
    • Changing Details
    • Help Files