HAZELNUT SHORTBREAD COOKIES RECIPE
These hazelnut shortbread cookies are perfect for your Christmas cookie box. The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor.
Provided by Julia
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain - that's OK.
- To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.
- Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.
- On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.
- Preheat oven to 325 Fahrenheit.
- After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
- Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.
- Bake for about 12-15 minutes, don't let the cookies get brown.
- Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.
- Store cookies in airtight container - they can last about 2 weeks.
Nutrition Facts : Calories 63 kcal, Carbohydrate 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sugar 2 g, ServingSize 1 serving
ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES
Categories Cookies Coffee Food Processor Chocolate Dessert Bake Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
- Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
- Cut each shortbread round into 24 wedges. Cool completely.
- Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
COFFEE SHORTBREAD
You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT SHORTBREAD
We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. , In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CAPPUCCINO SHORTBREAD
Make and share this Cappuccino Shortbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place all the ingredients except chocolate in a medium mixing bowl.
- Mix the ingredients until they are combined.
- Add the chopped chocolate and mix until it is combined.
- Put the mixture in an ungreased 9-inch square pan.
- Pat down the mixture evenly.
- Bake for about 30 minutes or until they are brown on the edges.
- Remove the pan from the oven and cut the shortbread into desired sizes.
- Let it cool in the pan.
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