Hazelnut Shortbread Cookies
Prep time
Cook time
Total time
I look for already blanched [peeled] hazelnuts, but if yours are raw, roast them lightly in a hot oven, and then while they are still warm, then skins are easy to rub off in a kitchen towel - you can do the whole batch at once.
Recipe type: Rolled Cookies, Christmas Cookies
Serves: 4 dozen cookies
  • 1 & ¼ cup peeled, roasted hazelnuts, divided
  • 1 & ¾ cups all purpose flour
  • ¼ cup cornstarch
  • ¾ teaspoon salt
  • 8 ounces unsalted butter, softened
  • ⅔ cup dark brown sugar, well packed
  • 1 & ½ teaspoon pure vanilla extract
  • 3 ounces bittersweet chocolate, melted
  1. Place 1 cup of the hazelnuts in the bowl of a food processor, and add the flour.
  2. Pulse until nuts are finely chopped - don't just let the processor run, as the oils in the nuts may cause it to clump if they get heated by constant processing.
  3. Add the cornstarch and salt, and pulse a few more times to combine well.
  4. In the bowl of a stand mixer, cream the butter and sugar until it is fluffy and light.
  5. Beat in the vanilla.
  6. Beat in flour mixture, just until combined.
  7. Divide the dough into 3 parts, and form each part into a log. Wrap separately in plastic wrap, and chill for 2 hours or up to a couple of days. The dough can also be frozen at this point, and then thawed in the fridge for a day.
  8. When you are ready to make the cookies, preheat the oven to 350ยบ, and line heavy baking sheets with parchment paper.
  9. With a sharp knife, cut the logs into ¼ inch slices, and lay them out on the lined baking sheets, leaving an inch or so between them.
  10. Bake for 12 to 14 minutes, until the edges are just beginning to brown. Cool completely on a cooling rack.
  11. When the cookies are cool, chop the remaining ¼ cup of nuts finely. Dip one end of each cookie in the melted chocolate, and then sprinkle with a pinch of the nuts. Lay the cookies back on the cooling rack until the chocolate is dry and set.
  12. Store between layers of parchment in a tightly sealed container, at room temperature for up to a week.
Recipe by The Creekside Cook at https://thecreeksidecook.com/hazelnut-shortbread-cookies/