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Home » Ingredient » Chocolate » Chocolate Hazelnut Shortbread Cookies

Chocolate Hazelnut Shortbread Cookies

Last Updated November 10, 2021. Published November 29, 2017 By Rosemary 49 Comments

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Chocolate Hazelnut Shortbread Cookies, a delicious melt in your mouth shortbread, the perfect Cookie Recipe addition to your Christmas Baking List.

Table of Contents

  • Chocolate Hazelnut Shortbread Cookies
  • More Delicious Christmas Cookies to Bake.
  • Chocolate Hazelnut Shortbread Cookies
    • Ingredients US CustomaryMetric 1x2x3x
      • TOPPING
      • *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 
    • Notes
    • Nutrition

Chocolate Hazelnut Shortbread Cookies, a simple, easy melt in your mouth Christmas shortbread cookie, perfect plain or dipped in chocolate.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.

how to make chocolate hazelnut shortbread cookies photos

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

Lemon Cheesecake Squares

Almond Crescent Cookies

Lemon Thumbprint Cookies

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.

chocolate hazelnut shortbread cookies lined up on a wire rack

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! 🙂

dipping a chocolate hazelnut shortbread cookie into some melted chocolate

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!

top view of chocolate hazelnut shortbread cookies on a wire rack

dipping a chocolate hazelnut shortbread cookie into some melted chocolate

Chocolate Hazelnut Shortbread Cookies

Rosemary Molloy
Chocolate Hazelnut Shortbread Cookies, a simple, easy melt in your mouth Christmas shortbread cookie, perfect plain or dipped in chocolate.Depending on size of cookie, makes approximately 3-4 dozen cookies.
4.45 from 18 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Christmas Cookies, Dessert
Cuisine American
Servings 40 cookies
Calories 89 kcal

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

      If you decide to drizzle or dip in melted chocolate then it is best to refrigerate the cookies for approximately 30 minutes to help firm them up.
      Store the baked cooled cookies in an airtight container. They will keep in a dry cool area for up to 1 week or up to 10 days in the fridge.
      They can also be stored in the freezer for up to 3 months in a freezer safe bag or container, if you dip them in chocolate first then separate with parchment paper between the layers. Allow them to come back to room temperature before serving.

      Nutrition

      Calories: 89kcalCarbohydrates: 9gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 94mgPotassium: 9mgSugar: 3gVitamin A: 175IUCalcium: 3mgIron: 0.3mg
      Keyword Easy Christmas cookies, hazelnut shortbread cookies
      Tried this recipe?Let us know how it was!

      .

       

      Republished from November 2, 2015.

       

       

      Chocolate Hazelnut Shortbread Cookies, a simple, easy melt in your mouth Christmas shortbread cookie, perfect plain or dipped in chocolate.|anitalianinmykitchen.com

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        Filed Under: Chocolate, Christmas, Christmas Cookies, Cookies & Bars, Desserts, Most Posts, Nuts

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        1. kathleen backhus says

          September 20, 2019 at 7:56 pm

          5 stars
          I havent made any yet because I am elderly and just home from the hosp. but because we love shortbread cookies and I especially like the way you are very thorough as to how and why in your recipes I want to see more and we will make them.thanks so much;
          GRAMMIE ‘B’

          Reply
          • Rosemary says

            September 21, 2019 at 9:13 pm

            Hi Kathleen, thanks so much, I am so glad you are out of the hospital and I hope you are feeling better. Let me know how you like them when you make them. Have a wonderful weekend.

            Reply
        2. Marua says

          December 16, 2017 at 2:47 am

          Hi. 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?

          Reply
          • Rosemary says

            December 16, 2017 at 7:11 am

            Hi 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.

            Reply
            • Lisa says

              September 29, 2018 at 9:59 pm

              Not 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 pm

              Hi 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.

        3. Jane says

          December 1, 2017 at 6:54 am

          How many cookies does this recipe make? Couldn’t find the amount.
          Thanks,
          Jane

          Reply
          • Rosemary says

            December 1, 2017 at 8:14 am

            Hi Jane it’s actually listed just above the ingredients, you should get approximately 35-40 cookies depending on the size. Have a great weekend.

            Reply
        4. Keen Competente says

          November 30, 2017 at 12:29 am

          5 stars
          Hi Rosemary. I love your recipes for shortbread cookies. For this particular recipe can I use Almond nuts? would it work?

          Reply
          • Rosemary says

            November 30, 2017 at 8:59 am

            Hi I think Almonds or even Pecans would work fine in this recipe. 🙂

            Reply
        5. Laura says

          December 23, 2016 at 7:18 am

          5 stars
          Excellent recipe! Huge hit with the family!

          Reply
          • Rosemary says

            December 23, 2016 at 3:07 pm

            Hi Laura, thank you so glad everyone enjoyed them. Have a wonderful Christmas.

            Reply
        6. Malia says

          December 17, 2016 at 8:24 pm

          5 stars
          Made these, so delicious!!

          Reply
          • Rosemary says

            December 17, 2016 at 9:00 pm

            Hi Malia, so glad you like them. Have a wonderful Christmas.

            Reply
        7. Kathryn says

          December 22, 2015 at 9:23 pm

          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!

          Reply
          • Rosemary says

            December 24, 2015 at 6:54 pm

            Hi Kathryn, I don’t know why they came out chewy, did you maybe add too much flour? Have a very Merry Christmas.

            Reply
        8. Anjalie Jagessar says

          December 20, 2015 at 1:28 am

          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!

          Reply
          • Rosemary says

            December 20, 2015 at 11:25 am

            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.

            Reply
        9. amanda says

          December 19, 2015 at 9:35 pm

          what is icing sugar? like powdered sugar?

          Reply
          • Rosemary says

            December 19, 2015 at 10:40 pm

            Hi Amanda, yes icing sugar and powdered sugar are the same thing :).

            Reply
        10. Chrissy says

          December 17, 2015 at 10:40 pm

          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.

          Reply
          • Rosemary says

            December 18, 2015 at 8:05 am

            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.

            Reply
        11. tef says

          December 16, 2015 at 1:31 am

          hi! what type of chocolate do i have to use for this recipe?

          Reply
          • Rosemary says

            December 16, 2015 at 11:39 pm

            Hi Tef, I used dark chocolate but I think any chocolate would work, whichever you prefer, dark, milk even white.

            Reply
        12. Mariel says

          December 15, 2015 at 9:45 pm

          4 stars
          Could you freeze the dough?

          Reply
          • Rosemary says

            December 16, 2015 at 11:42 pm

            Hi Mariel, yes you can freeze the dough, I always double bag dough so it doesn’t get freezer burn.

            Reply
        13. Katherines Corner says

          November 20, 2015 at 2:06 pm

          5 stars
          Squeal! Thank you for sharing these wonderful treats at the Holiday Cookie Swap xoxoxo

          Reply
        14. April @ Girl Gone Gourmet says

          November 2, 2015 at 9:12 pm

          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! 🙂

          Reply
        15. Marisa Franca @ All Our Way says

          November 2, 2015 at 2:06 pm

          5 stars
          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 🙂

          Reply
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