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These Chocolate Hazelnut Shortbread Cookies have a delicious taste and flavor, with a melt in your mouth sensation. The perfect Christmas Cookie Recipe addition to your Holiday Baking List. It will be everyone’s favorite!
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.
Table of Contents
Ingredients for the recipe
- Flour – all purpose flour, at least 11 % protein, this will keep your keeps from spreading.
- Salt
- Butter – softened
- Powdered/Icing Sugar
- Vanilla extract
- Hazelnuts – finely chopped
Why use powdered/icing sugar?
Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.
What is the best flour for cut out Cookies?
Be sure to use a high protein, at least 11.5 – 12%, my flour is about 13%, a low protein flour will cause the cookies to spread, and believe me refrigerating the dough will not help.
How to make them
In a large bowl or stand mixer 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 or stand mixer with the paddle attachment cream the butter, then slowly add the sugar and vanilla, beat to combine, slowly add the whisked flour and continue to beat, stir in the ground hazelnuts, mix until combined.
Move to a lightly floured surface and bring the dough together. Wrap in plastic wrap and refrigerate for approximately 30-60 minutes.
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 or dip in water so the dough doesn’t stick).
Bake for approximately 10-12 minutes or until lightly golden. Let cool 5 minutes on the baking sheets, then move to a wire rack 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.
What is bain marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate or bowl on top with the ingredient that needs to be melted or heated.
If you are melting chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
Why is it called Shortbread
According toBritish Food History–Dating back to the 12thcentury , shortbread was originally called biscuit bread.
These biscuits were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. This practise took place over the whole of the British Isles, not just Scotland.
How to Store the cookies
The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
How to Freeze Shortbread Cookies
Tofreezethe shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers.
It’s best to freeze the cookies without the chocolate glaze, they can be glazed before serving. Baked Shortbread Cookies will last up to 6 months in the freezer.
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. There’s 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.
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 areeasierto 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!
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
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.
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Chilling Time 30 minutes mins
Total Time 1 hour hr 2 minutes mins
Course Christmas Cookies, Dessert
Cuisine American
Servings 36 cookies
Calories 167 kcal
Print Recipe Pin Recipe
Ingredients
- 2 ¼ – 2 ½ cups all purpose flour (at least 11% protein)
- 1 pinch salt
- 1 ¼ cups butter softened*
- 1 ⅓ cups icing / powdered sugar
- 1 teaspoon vanilla
- ½ -⅔ cup finely chopped hazelnuts (or even walnuts or pecans)**
*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.
TOPPING
- 4 ounces melted chocolate (or more if needed)
- ½ cup finely chopped hazelnuts (walnuts or pecans)** (1/2 cup more less depending if you plan on sprinkling them on all the cookies)
Instructions
In a large bowl whisk together the 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 or stand mixer with the paddle attachment cream the butter, then slowly add the sugar and vanilla, beat to combine, slowly add the whisked flour and continue to beat, stir in the ground hazelnuts, mix until combined.
Move to a lightly floured surface and bring the dough together. Wrap in plastic wrap and refrigerate for approximately 30-60 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)**. It is also a good idea to chill the cookies while the oven is pre-heating approximately 15-20 minutes.
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: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 58mg | Fiber: 1g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
.Republished from November 2, 2015.
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