Hazelnut Shortbread Cookies
Shortbread cookies made with hazelnuts and vanilla sugar, topped with Nutella and glitter.
Servings : 30 cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon corn starch
- 1 cup finely ground hazelnuts
- 2 sachets (0.35-oz each) vanilla sugar
- 1/2 cup powdered sugar
- 1 cup vegetable shortening
Optional
- Nutella
- Edible Glitter
Instructions
- In a large mixing bowl sift together flour and corn starch.
- Stir in hazelnuts, vanilla sugar, and powdered sugar. If you don't have vanilla sugar or can't find it, leave it out.
- Using a pastry blender or your fingertips, work in the vegetable shortening; work it in until it all disappears and it's well blended.
- Cover dough with plastic wrap and put in the fridge for 15 to 30 minutes.
- Preheat oven to 350.
- Line two baking sheets with silpat mat or parchment paper; set aside.
- Remove dough from fridge and let rest for 5 minutes.
- Flour your work surface and rolling pin; roll out the dough to a 1/4-inch thickness.
- Cut out cookies with a round cutter and transfer to prepared pan. You don't have to space them a lot - the cookies will not spread.
- Bake for 13 minutes.
- Let cool on pan for 5 minutes; remove and cool on wire racks.
- When completely cooled, dip them in Nutella and top with edible glitter or raw sugar.
Notes
Cookies are best a day later. You can freeze the cookies for up to 3 months.
Nutrition
Calories: 124 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 0 mg | Potassium: 36 mg | Fiber: 0 g | Sugar: 2 g | Vitamin C: 0.2 mg | Calcium: 6 mg | Iron: 0.6 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.