Description
A classic shortbread cookie with the rich flavor of toasted hazelnuts.
Ingredients
Scale
- 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