MILK CHOCOLATE AND CRUSHED HAZELNUT SHORTBREAD COOKIES

RECIPES

MILK CHOCOLATE AND CRUSHED HAZELNUT SHORTBREAD COOKIES

This is one of my absolute favourite Christmas cookie recipes. My mom’s been making them for a few years now and they’re too good to resist.

makes roughly 20

INGREDIENTS

1 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup sugar

1/2 cup finely ground husked toasted hazelnuts

1 tsp vanilla extract

4 ounces high-quality milk chocolate (Lindt), chopped

1/3 cup coarsely chopped husked toasted hazelnuts

DIRECTIONS

Position rack in centre of oven and preheat to 325ºF.

Line a large baking sheet with parchment paper or silicon baking sheet.

Whisk flour, baking powder, and salt in medium bowl to blend. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until combined.

Shape dough by the tablespoon into 3-inch long logs/ovals. Place on the prepared baking sheet, spacing them 1" apart.

Bake the cookies until they’re a light golden brown around edges, about 20 minutes. Cool on baking sheet for 5 minutes. Transfer to a rack until the cookies cool completely.

Stir the milk chocolate on the top of a double boiler over barely simmering water until melted and smooth. If you don’t have a double boiler, you can boil water and pour it into a large bowl mixing bowl about 1/3 full. I place a small bowl inside of that bowl with the chocolate inside and lightly mix the chocolate with a spatula occassionally until it’s melted. Remove from the water.

Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies.

Let stand until chocolate is set, about 1 hour.

(You can freeze the cookies if you don’t want to eat them right away)

LATEST RECIPES

---