Hazelnut Shortbread Cookies
Indulge in the nutty aroma and buttery texture of Hazelnut Shortbread Cookies, a delightful twist on the classic shortbread recipe. These crisp, melt-in-your-mouth cookies feature finely chopped, toasted hazelnuts for a rich, nutty flavor that pairs perfectly with the buttery base. Whether lightly dusted with powdered sugar for an elegant finish or enjoyed plain, they’re ideal for holiday celebrations, teatime treats, or a simple dessert anytime. With just 20 minutes of prep time and a quick chill in the fridge, these cookies are as easy to make as they are to devour. Perfectly portioned and baked to golden perfection, this recipe makes 24 irresistible cookies that are sure to impress. Keywords: hazelnut shortbread, shortbread cookies, holiday cookies, nutty desserts, easy cookie recipes.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoon Salt
- 100 grams Hazelnuts, toasted and finely chopped
- 30 grams Powdered sugar (optional, for dusting)
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 unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add in the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients into the butter-sugar mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the toasted and finely chopped hazelnuts using a spatula until evenly distributed throughout the dough.
Turn the dough out onto a clean surface and shape it into a log approximately 2 inches in diameter. Wrap the log in plastic wrap and chill in the refrigerator for 30 minutes, or until firm.
Once chilled, slice the log into rounds about 1/4 inch thick and place them on the prepared baking sheets, leaving a little space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for a sweet finishing touch before serving.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.2 g | 317% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 135.5 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1004 mg | 21% | |
*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.
