• Preparation Time 15 minutes
  • Baking Time 12 minutes
  • Makes about 36 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Robin Hood® Original All Purpose Flour
  • 1/2 cup corn starch
  • 1/2 cup icing sugar
  • 3/4 cup finely chopped hazelnuts
  • 3/4 cup butter, softened

Serving Size: about 36 cookies


Serving Size: about 36 cookies

  • Preheat oven to 375°F (190°C).
  • Combine flour, corn starch, icing sugar and nuts in a large bowl.
  • Blend, with large spoon, in butter. Work with hands until soft, smooth dough forms.
  • Shape dough into a smooth roll about 1 1/2" (4 cm) in diameter.
  • Wrap and chill until firm (about 4 hours or overnight). Store rolls in refrigerator for up to 1 month.
  • Cut with sharp knife into thin slices. Place on parchment paper lined baking sheet.
  • Bake in preheated oven for 8 to 12 minutes, or until edges are lightly browned.
  • Remove from sheet and cool on wire racks.


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