If you are looking for a new cookie recipe to try out, you have come to the right place! In this blog post I will be sharing with you my recipe for Hazelnut Shortbread Cookies. This is one of the recipes I use for my roll out cookies. If you like cookies that melt in your mouth and have amazing flavor, keep reading!
Cookies make the world a better place…
I developed this recipe back in November 2017. I was busy ‘kreating’ lots of baked goodies for the Thanksgiving Holiday. Pies, cakes, cookies, you name it. So when I realized that I had a bag of hazelnuts in my pantry, I knew that I needed to incorporate them into something I was baking. I decided that I would use the hazelnuts in the butter cookie recipe I sometimes use. For me, I like my roll out cookies to be soft, full of flavor, and to go well with Royal Icing. And butter cookies are my go to for that. Plus, I knew that the Hazelnuts would be a great addition this recipe.
I did do some tweaking to the original recipe I use. One thing that I did differently was browned the butter. This gives the cookie an amazing flavor. It also brings out the flavor of the nuts. Once the butter is browned, it has a roasted nut flavor. This pairs really well with the hazelnuts. Another tip is to roast the hazelnuts in the oven. The heat draws out the flavor of the hazelnuts and as a bonus will also make your house smell good! Now both of these steps are optional, but I would advise to do them both because it really is a nice flavor edition to your cookie.
I love hazelnuts! And adding this twist to the original butter cookie recipe has changed my cookie life for the better! I hope you get inspired to make this recipe and add it to your recipes. If you do try it, please let me know in the comments how you like it. I would love to hear your feedback.
Original recipe adapted from Rasa Malaysia.
Hazelnut Shortbread Cookies
Yields about 24 Rolled Cookies (3 Inches)
1 Cup Unsalted Butter at Room Temperature
1/2 cup Browned Butter (Optional)
1 Egg Yolk
3 oz 1 Tablespoon Powdered Sugar
1/4 Teaspoon Salt
11 oz All Purpose Flour
4 oz Cornstarch
1 Teaspoon Cinnamon
2 Tablespoon of Full Cream or Milk
2 Teaspoons Vanilla
1 Cup Hazelnuts (Roasted in the Oven) (Optional)
- Brown the butter. Let it cool until it comes together and is no longer in liquid form. (Optional)
- Spread Hazelnuts on a parchment lined pan and roast in the oven at 350 degrees for 5 minutes. Shake the nuts to redistribute and place back in for about 3 minutes. Keep an eye on these because it doesn’t take much to over roast. You want to see them turn a few shades darker and have a nutty smell to them. (Optional)
- Mix the browned butter, with additional 1 cup of butter, powdered sugar, egg yolk, salt, cinnamon, and vanilla until incorporated.
- Add full cream or milk and mix well.
- Combine Flour and Cornstarch. Add to butter mixture until well combined. Fold in Hazelnuts. DO not over mix your dough.
- Separate the dough into about 3 disks and refrigerate or freeze. The dough will stay for about 2 days in the fridge, 1-2 months in the freezer.
- Take out one disk at a time. Let it sit out on the counter for about 5-10 minutes. It doesn’t take long for the dough to thaw out. If your dough is too sticky, roll additional flour, but not too much. Just enough to roll out onto your surface. If you incorporate too much flour, this will make your cookie tough.
- Roll the dough out on a floured surface to desired thickness. I usually roll out to about a 1/4 inch thickness. Cut into desired shapes.
- Put your dough in the fridge or freezer for about 5 -10 minutes before placing in the oven. This will help to keep the shape of the cookies you’ve cut out.
- Bake at 350 degrees for about 10-15 minutes. Just until the bottom of the cookie has browned. Keep an eye on your cookies as every oven is different. Your cookies may need more or less time depending on your oven.
- Let cookies cool on a rack and enjoy once cooled!