Oh, the sheer bliss of a perfect shortbread cookie! If you’re anything like me, a good shortbread is like a warm hug in cookie form. But when you add that nutty, toasty richness of hazelnuts? Pure magic! I’ve always adored the simple elegance of shortbread – just a few ingredients, but oh-so-much flavor and that melt-in-your-mouth texture. These Irresistible Hazelnut Shortbread Cookies For Cookie Lovers took me a little while to perfect, but trust me, they are SO worth it. They’re that gorgeous, slightly sophisticated treat that’s surprisingly easy to whip up, perfect for a quiet afternoon treat with tea or for impressing guests at any gathering. This recipe is special to me because it reminds me of cozy holidays spent baking with my family, the air thick with the scent of butter and toasted nuts.
Why You’ll Love These Irresistible Hazelnut Shortbread Cookies
Seriously, if you’re a cookie lover looking for something just a little bit special, you’ve *got* to try these Irresistible Hazelnut Shortbread Cookies. They’ve got that classic buttery shortbread goodness, but with a wonderful nutty twist that just makes them sing. They’re truly a dream to make and even better to eat!
- Super Simple to Make: You won’t believe how few ingredients you need. Seriously, just a handful and you’re on your way to cookie heaven! It’s perfect for when that sweet craving hits but you don’t want a fuss.
- Amazing Flavor Combo: That rich, buttery shortbread base is divine on its own, but adding toasted hazelnuts? *Chef’s kiss*! It gives them this deep, wonderful flavor you just can’t get enough of.
- Perfect Texture, Every Time: They have that signature melt-in-your-mouth texture that shortbread is famous for, with just a hint of a delightful crispness from the nuts. It’s pure cookie bliss!
- So Versatile: Serve them with your morning coffee, pack them for a picnic, or stack them prettily on a dessert platter for guests. They fit right in anywhere!
- Crowd-Pleaser Guaranteed: I’ve never met anyone who didn’t absolutely adore these. They’re sophisticated enough for a tea party but comforting enough for a Tuesday night binge-watch.
- The Smell! Oh my goodness, as they bake, your kitchen will smell amazing. That toasty hazelnut and buttery aroma is just intoxicating!
Gather Your Ingredients for Irresistible Hazelnut Shortbread Cookies
Alright, let’s get our cookie game strong! To whip up these delightful little gems, you’ll want to gather these essentials. It’s a pretty straightforward list, which is part of what makes shortbread so wonderful, don’t you think? Just make sure your butter is nice and soft – it makes all the difference!
- 1 cup unsalted butter, softened (this is key, nice and soft!)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract (use the good stuff if you have it!)
- 2 cups all-purpose flour
- 1/2 cup toasted hazelnuts, finely chopped (I’ll tell you how to toast them perfectly!
- 1/4 teaspoon salt
Step-by-Step Guide to Making Irresistible Hazelnut Shortbread Cookies
Alright, let’s get down to business and make these Irresistible Hazelnut Shortbread Cookies! Don’t you worry, it’s way easier than you might think. We’re going to take it step-by-step to make sure these turn out absolutely perfect, just like Grandma used to make (if Grandma was a nut-loving baking wizard, that is!). Grab your apron, and let’s do this!
- First things first, get that oven preheated to 325°F (that’s about 160°C). While it’s warming up, line a couple of baking sheets with parchment paper. This little trick makes sure our cookies don’t stick and cleanup is a breeze.
- Now for the magic part: in a nice big bowl, cream together your softened butter and sugar. Keep going until it’s light and fluffy. This is where we build that tender texture, so don’t skimp on it!
- Next, beat in that lovely vanilla extract.
Creaming the Butter and Sugar
This step is super important! Creaming the butter and sugar together until it’s light and fluffy incorporates air. This air is what gives our gorgeous shortbread that wonderful melt-in-your-mouth quality. Plus, it makes the whole dough lighter and tastier!
Incorporating Dry Ingredients
In a separate bowl, give a quick whisk to your flour, those finely chopped toasted hazelnuts, and the salt. Now, gradually add these dry bits to your creamy butter mixture. Mix it all up until it’s *just* combined. Seriously, stop mixing as soon as you don’t see streaks of flour. Overmixing makes shortbread tough, and we definitely don’t want that!
Chilling and Shaping the Dough
Bring the dough together and shape it into a log that’s about 2 inches wide. Think of a nice, sturdy little cylinder. Wrap it up tight in plastic wrap and pop it in the fridge for at least 30 minutes. This makes the dough firm so you can slice it neatly without it falling apart! For other baking ideas, check out these delicious quick bread recipes.
Baking and Cooling
Once chilled, slice that log into lovely 1/4-inch thick rounds. Lay them onto those parchment-lined baking sheets, giving them a little space (about an inch apart). Pop them into that preheated oven for about 15 to 18 minutes. You’re looking for edges that are just lightly golden. Let them hang out on the baking sheets for a few minutes to set up a bit before carefully moving them to a wire rack to cool completely. They’ll get perfectly crisp as they cool!
Tips for Perfect Irresistible Hazelnut Shortbread Cookies
Alright, let’s talk *secrets* to making these Irresistible Hazelnut Shortbread Cookies absolutely sing! It’s the little things that make a big difference, and I’ve learned a few tricks along the way. Follow these tips, and you’ll be chuffed with the results, trust me!
Toasting Hazelnuts for Enhanced Flavor
Don’t skip toasting your hazelnuts! It makes a world of difference. Just pop them in a dry skillet over medium heat for a few minutes, shaking often, until they smell amazing and their skins start to crack. Then, rub them in a clean towel to get those skins off. It brings out their nutty depth like nothing else!
Achieving the Perfect Shortbread Texture
The number one rule for tender shortbread? Don’t overmix! Once you add the flour, just mix until it *barely* comes together. Overworking the dough develops gluten, which makes cookies tough instead of tender. Also, make sure your butter is truly softened but not melted for that perfect melt-in-your-mouth texture. For more baking adventures, you might enjoy these homemade egg noodles!
Variations and Serving Suggestions
These cookies are fantastic on their own, but sometimes a little tweak makes them even more special! Ever tried adding a pinch of cinnamon or a tiny bit of orange zest to the dough? It adds another layer of yum! And for serving? Oh, they’re divine with a strong cup of coffee or a lovely cup of Earl Grey tea. They’re also surprisingly great with a scoop of vanilla bean ice cream if you’re feeling adventurous. For some other fun ideas, you might like to check out these delicious smoothies!
Storage and Make-Ahead Tips
You know, the best thing about these cookies (besides tasting amazing!) is that they’re fantastic for making ahead. If you’re like me and love to have treats on hand for unexpected guests or just a sudden craving, you’re in luck! Once these beauties have cooled completely, just pop them into an airtight container. Honestly, at room temperature, they’ll stay wonderfully fresh for about 4 to 5 days. So perfectly buttery and delicious for days!
Frequently Asked Questions about Hazelnut Shortbread Cookies
Got questions about these little nutty delights? I totally get it! Baking is an art, and sometimes you just need a little extra nudge or clarification. Here are some common things folks wonder about these hazelnut shortbread cookies:
Can I substitute the hazelnuts with other nuts?
Absolutely! If hazelnuts aren’t your jam, or you can’t find them, don’t fret. Almonds or even finely chopped pecans work beautifully in this recipe. The flavor will change a bit, but they’ll still be wonderfully buttery and delicious!
How do I know when the cookies are done baking?
It’s all about that visual cue! You want to look for the edges of the cookies to be *just* starting to turn a light golden brown. The centers should still look pale and lovely. They’ll firm up even more as they cool on the baking sheet.
Why are my shortbread cookies tough?
Oh no, tough shortbread is such a bummer! Usually, this happens if the dough is overmixed after the flour is added, or if you used butter that was too cold or too melty. Be gentle with the dough once the flour goes in, and make sure that butter is perfectly softened!
Nutritional Information Estimate
Just a little heads-up, the nutritional info for baked goods can vary a bit depending on exactly what you use and how precise your measurements are. But, as a general idea, one of these delightful hazelnut shortbread cookies is estimated to have around 150 calories, about 9g of fat (5g of that is saturated), and roughly 15g of carbohydrates. It’s a sweet little treat, so enjoy it!
Share Your Irresistible Hazelnut Shortbread Cookie Creations!
I just *adore* hearing from you! Now that you’ve made these Irresistible Hazelnut Shortbread Cookies, tell me all about it! Did you try any fun variations? How did they turn out? I’d love to see your beautiful cookie creations and hear your thoughts! Drop a comment below, give them a rating, or reach out via my contact page – I can’t wait to hear from you!
Print
Irresistible Hazelnut Shortbread Cookies
- Total Time: 38 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A classic shortbread cookie with the rich flavor of toasted hazelnuts.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup toasted hazelnuts, finely chopped
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, finely chopped toasted hazelnuts, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds.
- Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can toast the hazelnuts yourself in a dry skillet over medium heat until fragrant, then rub them in a clean kitchen towel to remove the skins before chopping.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: hazelnut shortbread cookies, shortbread recipe, hazelnut cookies, easy cookie recipe, butter cookies, holiday cookies, classic cookies