Chocolate Hazelnut Shortbread Cookies, a delicious melt in your mouth shortbread, the perfect Cookie Recipe addition to your Christmas Baking List. They will be gone in minutes. Dipping in Chocolate and a little sprinkle of ground nuts makes them the Best.
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 Cookies. Something for everyone.
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.
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 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!
- 2 1/4 cups flour
- 3/4 teaspoon salt
- 1 1/4 cups butter softened
- 1 1/3 cups icing sugar
- 1 teaspoon vanilla
- 1/2 -2/3 cup ground hazelnuts walnuts
- TOPPING
- melted chocolate
- ground hazelnuts
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In a large bowl whisk together flour and salt.
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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.
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Pre-heat oven to 325°.
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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)**.
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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.
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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!
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**Make balls a little larger and flatten to a thicker size, if you want thicker cookies.
This cookie is one of several cookie recipes that are part of a link up party holiday edition, I joined with my Thursday Favorite Things Blog Hop co-hostesses. Come and join us with your best cookie recipe and share your sweets with us.
Excellent recipe! Huge hit with the family!
Hi Laura, thank you so glad everyone enjoyed them. Have a wonderful Christmas.
Made these, so delicious!!
Hi Malia, so glad you like them. Have a wonderful Christmas.
These 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!
Hi Kathryn, I don’t know why they came out chewy, did you maybe add too much flour? Have a very Merry Christmas.
Hiii, 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!
Hi 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.
what is icing sugar? like powdered sugar?
Hi Amanda, yes icing sugar and powdered sugar are the same thing :).
My 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.
Hi 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.
hi! what type of chocolate do i have to use for this recipe?
Hi Tef, I used dark chocolate but I think any chocolate would work, whichever you prefer, dark, milk even white.
Could you freeze the dough?
Hi Mariel, yes you can freeze the dough, I always double bag dough so it doesn’t get freezer burn.
Squeal! Thank you for sharing these wonderful treats at the Holiday Cookie Swap xoxoxo
I’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! 🙂
Wow!! 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 🙂