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, 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.
Be sure to watch the Video!
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 flour
- pinch salt
- 1 1/4 cups butter softened**
- 1 1/3 cups icing / powdered sugar
- 1 teaspoon vanilla
- 1/2 -2/3 cup ground hazelnuts (or walnuts)
- TOPPING
- melted chocolate
- ground hazelnuts (1/2 cup more less depending if you plan on sprinkling them on all the cookies)
**if using unsalted butter than add 1/2 teaspoon salt.
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.
Marua says
December 16, 2017 at 2:47 amHi. The recipe says 1/2 c – 2/3 c ground hazelnuts walnuts. I assume you meant either hazelnuts or walnuts but is it 1/2 c or 2/3 of a cup?
Rosemary says
December 16, 2017 at 7:11 amHi Marua, yes I meant either, and it depends how many cookies you decide to dip with chocolate and sprinkle, I didn’t sprinkle all of mine, so I used half a cup. Hope that helps.
Lisa says
September 29, 2018 at 9:59 pmNot counting the ground (chopped) nuts you decorate the outside of the cookie with, what is the measurement of ground walnuts you put in the dough? It’s a little unclear to me. It says 1/2 – 2/3.
What is the measurement of ground walnuts you put in the dough?
Thank you for your help!
Rosemary says
September 29, 2018 at 10:08 pmHi Lisa, you can add a 1/2 cup or 2/3 cup depending how much you like nuts. I usually add 1/2 a cup. Hope that helps.
Jane says
December 1, 2017 at 6:54 amHow many cookies does this recipe make? Couldn’t find the amount.
Thanks,
Jane
Rosemary says
December 1, 2017 at 8:14 amHi Jane it’s actually listed just above the ingredients, you should get approximately 35-40 cookies depending on the size. Have a great weekend.
Keen Competente says
November 30, 2017 at 12:29 amHi Rosemary. I love your recipes for shortbread cookies. For this particular recipe can I use Almond nuts? would it work?
Rosemary says
November 30, 2017 at 8:59 amHi I think Almonds or even Pecans would work fine in this recipe. 🙂
Laura says
December 23, 2016 at 7:18 amExcellent recipe! Huge hit with the family!
Rosemary says
December 23, 2016 at 3:07 pmHi Laura, thank you so glad everyone enjoyed them. Have a wonderful Christmas.
Malia says
December 17, 2016 at 8:24 pmMade these, so delicious!!
Rosemary says
December 17, 2016 at 9:00 pmHi Malia, so glad you like them. Have a wonderful Christmas.
Kathryn says
December 22, 2015 at 9:23 pmThese were nice but came out quite chewy, rather than what I expected from a shortbread. Did I overwork it or something, or is this how they’re supposed to be? Thanks for the recipe!
Rosemary says
December 24, 2015 at 6:54 pmHi Kathryn, I don’t know why they came out chewy, did you maybe add too much flour? Have a very Merry Christmas.
Anjalie Jagessar says
December 20, 2015 at 1:28 amHiii, can I just roll out the dough and then cut shapes out of it or do I need to form the balls to not overwork the dough? Thank you in advance!
Rosemary says
December 20, 2015 at 11:25 amHi Anjalie, instead of rolling it out why don’t you pat it out with the palm of your hand and then cut out shapes, I have never done shapes so not sure how much it would spread, but you never know unless you try, let me know how it worked. (you could always do a part of the dough and see). Have a great Sunday.
amanda says
December 19, 2015 at 9:35 pmwhat is icing sugar? like powdered sugar?
Rosemary says
December 19, 2015 at 10:40 pmHi Amanda, yes icing sugar and powdered sugar are the same thing :).
Chrissy says
December 17, 2015 at 10:40 pmMy batter was very crumbly when I refrigerated it. Not really sure what I did wrong? Any thoughts? I’m so bummed, they really looked delicious. I may give it another go.
Rosemary says
December 18, 2015 at 8:05 amHi Chrissy, it shouldn’t be crumbly, did you add too much flour or maybe you didnt give it enough time to come together. Let me know.
tef says
December 16, 2015 at 1:31 amhi! what type of chocolate do i have to use for this recipe?
Rosemary says
December 16, 2015 at 11:39 pmHi Tef, I used dark chocolate but I think any chocolate would work, whichever you prefer, dark, milk even white.
Mariel says
December 15, 2015 at 9:45 pmCould you freeze the dough?
Rosemary says
December 16, 2015 at 11:42 pmHi Mariel, yes you can freeze the dough, I always double bag dough so it doesn’t get freezer burn.
Katherines Corner says
November 20, 2015 at 2:06 pmSqueal! Thank you for sharing these wonderful treats at the Holiday Cookie Swap xoxoxo
April @ Girl Gone Gourmet says
November 2, 2015 at 9:12 pmI’m not gonna lie – I started listening to Christmas music on Halloween (what????). Can’t help it this year – totally excited for the holidays! These cookies would be great gifts – so fancy! 🙂
Marisa Franca @ All Our Way says
November 2, 2015 at 2:06 pmWow!! I wish I would have had this recipe before last weekend. We got to go visit all of our grandsons and those cookies would have been devoured in seconds 🙂