Chocolate Hazelnut Shortbread Cookies, a delicious melt in your mouth shortbread, the perfect Cookie Recipe addition to your Christmas Baking List.
Chocolate Hazelnut Shortbread Cookies
Chocolate Hazelnut Shortbread Cookies These will be gone in minutes. Dipping them in Chocolate and a little sprinkle of ground nuts makes them the Best Holiday Cookie.
Now that Halloween is over we can start getting into the heavy-duty stuff and by that I mean Christmas Cookies. From a simple Shortbread to a Hello Dolly and don’t forget the perfect Delicious Bar.
Don’t you just love cookies? Especially Christmas Cookies. With all that Chocolate and Caramel, from simple cut out cookies to a little more gooey and decadent Bar Cookie. Something for everyone.
More Delicious Christmas Cookies to Bake.
Chocolate Chip and Nut Fruitcake Cookies
Easy Chocolate Chip Whipped Shortbread
Well I do and one of my favourites are these Chocolate Hazelnut Shortbread Cookies. Before you ask, yes these were another of my Mom’s amazing Christmas Cookies.
She would usually make them plain but I decided to dress them up a bit. I dipped them in some chocolate, either milk or dark works well, you decide.
Then I sprinkled some more ground hazelnuts on top of the dipped chocolate. So delicious!
Simple and plain they are the perfect melt-in-your-mouth shortbread cookie, fancied up and they are a delicious rich cookie dessert.
These yummy cookies were also on a very popular Christmas Cookie Post on Buzzfeed a couple of years ago! 🙂
When I make these Chocolate Hazelnut Shortbread Cookies, I like to make them on the thicker side, place them in the fridge for about 30 minutes, I find they are easier to dip or spread with the chocolate.
They also freeze really well. You could probably freeze them plain and then dip and sprinkle before serving. This is one cookie everyone will love. Enjoy!
Chocolate Hazelnut Shortbread Cookies
Ingredients
- 2 1/4 cups all purpose flour (281 grams)
- pinch salt
- 1 1/4 cups butter softened* (262 grams)
- 1 1/3 cups icing / powdered sugar (160 grams)
- 1 teaspoon vanilla
- 1/2 -2/3 cup finely chopped hazelnuts or walnuts (62-83 grams)
- TOPPING
- melted chocolate
- finely chopped hazelnuts** (1/2 cup more less depending if you plan on sprinkling them on all the cookies)
*If using unsalted butter than add 1/4 - 1/2 teaspoon salt.
**If you can't but finely chopped hazelnuts, then toast them first for about 5-6 minutes in a pre-heated 350F (180C) oven (remove from pan immediately to stop the baking) and finely chop.
Instructions
- In a large bowl whisk together flour and salt.
- In a large bowl cream butter, then slowly add sugar and vanilla and beat, then slowly add the flour mixture and beat, stir in ground hazelnuts. Refrigerate for approximately 30 minutes.
- Pre-heat oven to 325°.
- Remove from fridge and form small balls, place on parchment paper lined cookie sheets, lightly flatten with the bottom of a glass (lightly floured so dough doesn't stick)**.
- Bake for approximately 10-12 minutes or until lightly golden. Cool on wire racks. Refrigerate for approximately 30 minutes if dipping in chocolate. If not can be frozen or eaten at this point. Or frozen and dipped in chocolate later.
- Melt chocolate and either dip half of the cookie or spread half of cookie with chocolate (I spread the top half of the cookie), sprinkle with ground hazelnuts. If you prefer plain then you could also sprinkle with powdered sugar before serving. Enjoy!
- **Make balls a little larger and flatten to a thicker size, if you want thicker cookies.
Nutrition
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Republished from November 2, 2015.
Kirsty says
Should I use plain or self raising flour for these?
Rosemary says
Hi Kirsty, you should use plain flour. Let me know how it goes.
Siobhan says
Do you have a measurement for the butter? My mixture turned out crumbly so I think I don’t have enough butter. A measurement in grams or ounces would be helpful. Thanks!
Rosemary says
Hi Siobhan, I just added the grams. Let me know how it goes. Sometimes it’s the type of flour, so if you find it is too crumbly, just add a little extra butter to pull it together.
Virginia Kruzhkov says
Hi there, how long do you recommend freezing the hazelnut shortbread cookies them before serving? Have you ever made them a couple of days in advance and froze? Does it alter the taste at all?
Thank you!
Virginia
Rosemary says
Hi Virginia, the cookies can be frozen for up to 3 months. I always make my cookies in advance and then freeze them and there is no difference in taste of course if you go longer than 3 months the taste does change a bit. Hope that helps.
Sara says
Should the hazelnuts be raw? Or should they be lightly toasted and skins removed?
Rosemary says
Hi Sara, I can buy hazelnuts here already finely chopped, if you can’t then yes I would toast them first, in a pre-heated 350F oven for about 6-7 minutes. Hope that helps.
Sara says
Yes that helps – thank you! I live in Oregonnso Ivhadcrecently shelled 5#’scfresh hazelnuts. BTW I stumbled on tour website a number of years ago looking for a recipe to use up eggs yolks I had left over from a recipe that called for egg whites. The one bowl lemon pound cake became a big hit for my house and so fun to make because it is so easy and delicious.
Thank for sharing your recipes!
Rosemary says
Hi Sara, thanks so much. Glad you enjoyed the lemon cake and let me know how the cookies turn out.
Susan McMenamin says
So easy and delicious!
Rosemary says
Hi Susan, thanks so glad you enjoyed them.
Lynn says
I’ve been looking for new spins on shortbread cookies.
Rosemary says
Hi Lynn, thanks, I actually have a couple of new ones coming out in the next couple of weeks! 🙂