White Chocolate Hazelnut Shortbread
Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!
Servings: 20 cookies
Calories: 226kcal
Ingredients
- 2 Cups all purpose flour
- Pinch salt
- 1 Cup butter unsalted
- 1/2 Cup powdered sugar
- 1 cup hazelnuts divided
- 8 oz white chocolate roughly chopped
Instructions
- Add the hazelnuts to a skillet set over medium heat. Shake the pan and toast the nuts for about 5 minutes until you can start to smell them. Be careful not to burn them. Remove from heat and finely chop. Set aside.
- In a medium bowl, whisk together the flour with the salt.
- In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and 3/4 cup of the chopped hazelnuts and stir in until just incorporated.
- Divide the dough into two portions. Wrap each dough ball in plastic wrap and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/2 inch thick. Using a 2 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don't let the cookies brown. If you notice the edges start browning, remove from the oven.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- When the cookies have cooled, turn them upside down and dip them in the melted chocolate. Place dipped cookies on a baking rack. Immediately sprinkle over remaining chopped hazelnuts.
- Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
- Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
- Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.
Nutrition Facts
White Chocolate Hazelnut Shortbread
Amount Per Serving (1 cookie)
Calories 226
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 27mg9%
Sodium 12mg1%
Potassium 89mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 288IU6%
Vitamin C 0.4mg0%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.