Nutty Whole Wheat Shortbread Recipe

Spread hazelnuts in a shallow rimmed baking pan and toast in a 350° oven for 10 to 15 minutes or until golden beneath skins; shake pan occasionally.
Let cool.
Pour hazelnuts into a clean dish cloth, fold to enclose, and rub briskly to remove skins.
Whirl nuts in a blender or food processor until finely ground.
In large bowl of an electric mixer, beat butter and sugar until creamy; beat in ground nuts.
Gradually add flour, blending thoroughly.
Gather dough into a ball and transfer to a lightly floured board.
Roll out to a straight-edged rectangle 1/4 inch thick.
Cut rectangle lengthwise into thirds; then cut each third into triangles or roll out dough free-form, keeping it an even 1/4 inch thick, and cut out with cookie cutters (about 2 inches in diameter).
Place cookies slightly apart on ungreased baking sheets.
Bake in a 350° oven for 10 to 12 minutes or until golden brown.
Let cool on baking sheets for 5 minutes, then transfer to racks and let cool completely.
Store airtight.