Hazelnut Shortbread

  • 3 sticks (1 1/2 cups) of unsalted butter, at room temperature
  • 1 cup confectioner’s sugar
  • 3 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 cup ground toasted hazelnuts
  • 1 cup chocolate chips (you could use white chocolate as well)


  1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.  Mix in vanilla.  In another bowl, combine the flour and hazelnuts; gradually add to butter mixture and mix well (dough will be sticky).   Cover and refrigerate for 1 hour or until easy to handle.
  2. Preheat oven to 325 degrees.  On a floured work surface, roll out dough to 1/4″ thickness.  Use floured cookie cutter of choice and place on ungreased baking sheets, 1″ apart.
  3. Bake for 15-18 minutes or until lightly browned.  Cool for 1 minute before moving cookies to a wire rack to cool completely.
  4. In a microwave-safe bowl, melt chocolate chips until smooth.  Drizzle over cookies and allow to set.  Store in an airtight container.

Yield:  3.5 dozen cookies