Hazelnut Shortbread Cookies

f you are a shortbread cookie fan and love Hazelnuts, then you will LOVE this recipe. This recipe requires only four ingredients and is super easy to make.

When you grind the Hazelnut in the food processor, be very careful not to over grind it or the nuts will turn into oil.
The recipe calls for playable butter. That means that the butter is soft like play dough so when pressed it does not losses it shape.
You can make this recipe using the food processor or if you chose, your hands. If you would like to use a standing mixer, make sure the butter is soft.
When baking the cookies as plain shortbread cutout, pay attention to the thickness of the cookie.
I used Nutella for the fill-in but you can use what ever brand of flavor you wish.

Hazelnut Shortbread Cookies
 Servings 18 Double Cookies


1 1/2 Cup AP Flour (170 g / 6 oz)
1/2 Cut Hazelnuts Toasted and peeled (56 g / 2 oz)
1 Stick Unsalted Butter, playable (113 g / 4 oz)
1/4 Cup Sugar (56 g / 2 oz)
1/2 Cup Confectionary Sugar (60 g / 2 oz)
1 Cup Hazelnut Spread


Place the Hazelnut in a food processor and pulse until finely grind.
Add the flour, butter and sugar and pulse until a ball of dough is formed.
Roll the dough between 2 sheets of parchment paper to 1/4″ thick and place in the refrigarator for about 1 hour. (or over night)
Preheat oven to 350F and line a baking pan with parchment paper.
Remove dough from the refrigerator and cut 1.5″ circles, using a cookie cutter.
Cut half of the circles with 1/2″ circles.
Bake for 10-12 minutes on the middle rack. The cookie is ready when the sides are golden and is puffed in the center.
Remove from the oven and allow to cool completely.
Spread 1 tsp of Hazelnut spread on half the cookies, dust the rest of the cookies with confectionary sugar.

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