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 ¼ - 2 ½ cups all purpose flour (at least 11% protein)
- pinch salt
- 1 ¼ cups butter softened*
- 1 ⅓ cups icing / powdered sugar
- 1 teaspoon vanilla
- ½ -⅔ cup finely chopped hazelnuts or walnuts
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 then add ¼ 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. Start with 2 ¼ cups of flour, once the dough is combined if needed add more flour 1 tablespoon at a time.
- In a the mixing bowl cream the butter, then slowly add sugar and vanilla and beat, slowly add the whisked flour and continue to beat, stir in the ground hazelnuts. Refrigerate for approximately 30 minutes.
- Pre-heat oven to 325F (160C). Line 1-2 cookie sheets with parchment paper.
- Remove the dough from the fridge and form into golf ball size balls, place on the prepared cookie sheets, lightly flatten (not too thin) with the bottom of a glass (lightly floured so dough doesn't stick)**.
- Bake for approximately 10-12 minutes or until lightly golden. Let cool 5 minutes on the cookie sheets, then move to wire racks to cool completely before dipping or drizzling with melted chocolate.
- Melt the chocolate either bain marie or with the microwave, either dip half of the cookie or spread half of cookie with chocolate (I spread the top half of the cookie), or drizzle with the chocolate if you prefer, sprinkle the ground hazelnuts on top of the chocolate. 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.
Notes
Nutrition
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Republished from November 2, 2015.
VICKI TAYLOR says
Hi Rosemary – how can I change the email address that you presently send new recipes to. It’s no longer vicki.taylor@internode.on.net
Rosemary says
Hi Vicki, I can cancel you at the old email is the new email the one you sent this comment with? Thanks
Heather says
I was wondering why when looking at the ingredients in metric measurements that the quantities differ? For example when looking at the flour in US measurements, the metric measurement in brackets is 281g, but when I press the metric button it says 337.5g. My biscuits are not baking properly, the edges are burning, and I feel it’s because the ratio of butter to flour is wrong. I did this recipe 12 months ago and had no problems and I’m struggling to get a biscuit to bake correctly. They’re too oily.
Rosemary says
Hi Heather, very strange since I haven’t changed anything in the recipe, I did recalculate the flour measurement and it actually is 292 grams, which flour measurement did you use this time to make them? I doubled checked my Mom’s recipe and those are the measurements. Sometimes it depends on the type of flour and how much fat percentage is in the butter. Try adding a bit more flour to the mixture and see how that goes. Let me know.
Heather says
Hi Rosemary,
I did 281g of flour to 262g of butter as was previously showing on your recipe. I added more flour and it saved the dough! I’m in Australia and always use grams so appreciate the conversion, but something must have gone astray along the way.
I’m going to make these biscuits again as Christmas gifts so I’ll see how I go next time around. Thank you for your feedback.
Rosemary says
Hi Heather, thanks for letting me know, that is very strange, I will make a note in the recipe in regards to flour. Thanks again.
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! 🙂