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.
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.
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.