Chocolate Hazelnut Shortbread Cookies
Total Time
2 hours and 5 minutes
Prep Time
1 hour and 40 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(6)
Ingredients
24 servings
- 2 sticks (225 g) unsalted butter, softened
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla
- 1 1/2 cups (187 g) all-purpose flour
- 1/3 cup (56 g) rice flour ( or use more AP flour)
- 1/3 cup (30 g) cocoa powder
- 1/2 cup hazelnuts, toasted and finely chopped- plus another 1/3 cup for coating the edges
- 1/4-1/2 teaspoon salt (Himalayan is good here)
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Preparation
Step 1
Cream together softened butter and sugar for about 2 minutes in a stand mixer (or by hand) until just smooth, not fluffy. Scrape down the sides.
Step 2
Add vanilla. Mix another few seconds to incorporate. Add in all-purpose flour, rice flour, cocoa powder, hazelnuts and salt. Combine until dough forms.
Step 3
Squish and roll the dough into a log (or two short logs is easier to work with) about 1 1/2 inches in diameter, refrigerate 1 hour.
Step 4
Cut in 1/4 inch thick slices, chill on a baking sheet for 20-30 minutes.
Step 5
Bake in a preheated oven at 325F for 20-25 minutes. Let cool on the pan for 5-10 minutes and transfer on to a cooling rack.
Step 6
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