Hazelnut Shortbread Buttons
Delightfully buttery and irresistibly nutty, these Hazelnut Shortbread Buttons are a whimsical treat perfect for any occasion. Made with a blend of soft butter, powdered sugar, and finely ground hazelnuts, these melt-in-your-mouth cookies strike the perfect balance of rich flavor and tender texture. Shaped like buttons with a charming decorative touch, they bring a playful elegance to your dessert table. Customize them with a drizzle of melted chocolate or fill the button indentations for an extra indulgent twist. Ready in just 35 minutes, these easy-to-make cookies are ideal for holiday baking, afternoon tea, or gifting. Serve these hazelnut shortbread treasures with a cup of coffee or your favorite warm beverage for a truly delightful pairing!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 100 grams Ground hazelnuts
- 0.25 teaspoons Salt
- 50 grams Chocolate chips (optional, for decoration)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, approximately 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop out approximately 1 tablespoon of dough and roll it into a small ball. Flatten slightly to form a disc about 1.5 cm thick.
Use a wooden skewer or the end of a small round dowel to make two or four small, evenly spaced indentations in each disc to resemble a button.
Place the shaped cookies onto the prepared baking sheets, leaving a little space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Avoid over-baking to keep the cookies tender.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If you're decorating with chocolate, melt the chocolate chips in a microwave-safe bowl in 20-second increments, stirring in between, until fully melted and smooth.
Use a piping bag or small spoon to drizzle chocolate on top of the cookies, or use it to fill the button indentations. Allow the chocolate to set before serving.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy with tea or coffee!
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 124.5 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
