Shortbread cookies are a classic treat originally from Scotland. They are easy to make with just a few ingredients.
This is one of few cookies that are customizable by adding different flavors and toppings.
And that is what was done here with this shortbread cookie recipe.
These cookies with their delicious hazelnut flavor, have a crumbly, buttery, melt-in-your-mouth consistency as a shortbread cookie should have.
There top with a hazelnut spread or better known as Nutella and additional topped with chopped hazelnuts.
Hazelnut Shortbread Cookies are the perfect cookie to have with a cup of coffee or tea. And if you wish, a glass of milk.
Hazelnut Shortbread Cookies
3/4 cup hazelnuts, divided
1/4 cup white sugar
1/4 cup brown sugar, lightly packed
3/4 cup all-purpose flour + 2 tablespoons
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature cold
1/2 cup Nutella or Hazelnut spread
Place 1/2 cup hazelnuts and both sugars into a food processor and process until finely ground.
Add the 3/4 cup + 2 tablespoons flour and salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.
On a flour-dusted surface, divide roll evenly into two parts. Roll each part into a roll about 1 inch wide.
Wrap each log in plastic wrap and place in the freezer for 30 minutes, then in the refrigerator for another 30 minutes.
15 minutes before removing cookie dough from refrigerator, preheat oven to 325 degrees.
When 30 minutes have past, remove cookie dough from refrigerator and remove plastic wrap. Slice each log into 1/2 inch cookie slices (should have about 24-26 slices).
Place cookie slices on a ungreased baking sheet, spacing 2 inches apart.
Bake for 12-15 minutes, be careful not to let cookies brown.
Cool cookies on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
While cookies are cooking. Place the 1/4 cup of hazelnuts and process just until finely chopped, but not powdery.
Pour chopped hazelnuts onto a chopping board. Next, spread Nutella like a frosting over tops of cooled cookies and place frosting side down over chopped nuts and rock cookies back and forth to coat.
Store cookies in airtight container for up too 2 weeks.
Try These Lavender Rosemary Shortbread Cookies
More Deliciously Yummy Recipes