These hazelnut shortbread cookies byJoy of Bakingare one of my all-time favorite cookies.
They are buttery, packed with toasted hazelnuts, and have the perfect crisp texture.
I just made this recipe again just a few weekends ago.
Image by Joy of Baking via YouTube
The cookies turned out so delicious that I almost finished everything myself.
It is perfect with a hot cup of coffee, tea, or juice.
If you love hazelnuts I highly suggest you make this recipe at home.
This recipe will make about 30 cookies.
Store the remaining shortbread at room temperature for about a week, or freeze them.
These cookies are easy to make and definitely worth making!
Line two baking sheets with parchment paper.
Once done, place on a wire rack to cool completely, then chop coarsely.
Step 3:
Get a small bowl, and add flour and salt.
Alternatively, it’s possible for you to use a stand mixer fitted with the paddle attachment.
Beat in the vanilla extract.
double-check to scrape down the sides and bottom if needed.
Step 5:
Add the flour mixture and chopped hazelnuts and mix until well incorporated.
Smoothen out any wrinkles on the sheets.
Using a 3-inch round cookie cutter, cut out the cookies.
Place on prepared baking sheets, spacing them about 2 inches apart.
Place them in the refrigerator while preheating the oven to 350F.
Step 8:
Gather leftover dough and roll.
Refrigerate before cutting out cookies cookies.
Step 9:
Bake for about 13 minutes or until deep golden brown color.
Remove from the oven and cool completely on a wire rack.
