Can I freeze Chocolate Hazelnut Shortbread Cookies?

Yes, you can freeze these cookies. For best results, first allow them to cool completely. Then, place cookies in a single layer on a baking sheet and freeze for about an hour before transferring them to an airtight container. They can be stored frozen for up to three months.

What can I use instead of hazelnuts?

If you need to replace hazelnuts due to allergies or preferences, chopped almonds or pecans can be excellent alternatives. For a nut-free version, consider using sunflower seeds.

How do I know when the cookies are done baking?

The best indicator for whether your cookies are done is their color. You want the edges to be lightly golden and the centers to appear a bit soft. They will firm up as they cool.

Can I use salted butter instead?

Using salted butter is an option, but you may want to reduce the added salt in the recipe to balance the flavors. This change can also provide an interesting twist to the cookie's taste.

How do I store the cookies to maintain freshness?

To keep your cookies fresh, store them in an airtight container at room temperature. If you live in a very humid area, you may want to refrigerate them to prolong freshness.

Chocolate Hazelnut Shortbread Cookies For Sweet Moments

Ingredients

Units Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup toasted hazelnuts, chopped
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Chocolate for drizzling or dipping (optional)

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter and powdered sugar until smooth.
Stir in the all-purpose flour, chopped hazelnuts, salt, and vanilla extract until combined.
Roll the dough into small balls, flatten slightly, and place on a lined baking sheet.
Bake for 12-15 minutes, or until edges are lightly golden.
Let cool on the baking sheet, then drizzle or dip in melted chocolate if desired.

Notes

For a gluten-free version, swap all-purpose flour with gluten-free flour. For a vegan option, use coconut oil instead of butter.

Author: carter_emily
Prep Time: 15
Cook Time: 15
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 30mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg