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Hazelnut Shortbread Cookies

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Hazelnut shortbread cookies are buttery, crisp, and rich with the warm, nutty flavor of toasted hazelnuts. Perfect with coffee or as a festive gift, these cookies are easy to make and even easier to love.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24–30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 3/4 cup toasted hazelnuts, finely ground or chopped
  • Optional: 4 oz dark chocolate, melted (for dipping or drizzling)

Instructions

  1. Toast hazelnuts at 350°F (175°C) for 8–10 minutes. Rub off skins and finely chop or grind once cooled.
  2. Cream butter and powdered sugar until light and smooth.
  3. Mix in vanilla extract and salt.
  4. Add flour and ground hazelnuts; mix until a soft dough forms.
  5. Shape dough into a log for slicing or flatten into a disk for rolling out.
  6. Chill dough for at least 30 minutes.
  7. Slice or roll out dough and cut into shapes. Place on a lined baking sheet.
  8. Bake at 325°F (160°C) for 12–15 minutes, until edges are lightly golden.
  9. Cool completely. Dip in melted chocolate if desired.

Notes

  • Hazelnut flour can be used instead of chopped hazelnuts for a finer texture.
  • Orange zest or espresso powder adds extra flavor to the dough.
  • Chill the dough to prevent spreading during baking.
  • Cookies freeze well, baked or unbaked.
  • Great for gifting during the holidays.

Nutrition

Find it online: https://juliameals.com/hazelnut-shortbread-cookies/