Chocolate Hazelnut Shortbread
Preparation: 20 min.
Cooking: 14 min.
Total: 34 min.
- 3/4 Cup unsalted butter , softened
- 4 Tbsp granulated sugar
- 4 Tbsp light brown sugar, packed
- 1 tsp vanilla extract
- 1 3/4 Cup all purpose flour
- 1 tsp salt
- 1/2 Cup skinned toasted hazelnuts , finely chopped
- 1/4 Lb semisweet chocolate
Beat butter, sugar and brown sugar until light and fluffy. Mix in vanilla. Gradually add flour and salt, and mix just until combined. Stir in hazelnuts.
Form dough into disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 350 ℉. Line baking sheets with parchment paper or silicone liners.
Roll out dough into a disc about 1/4 inch thick. Using a sharp knife, cut out cookies into 1 inch by 2 inch bars. Carefully transfer cut cookies onto prepared pans.
Bake, one pan at a time, for 12-15 minutes, or until cookies are lightly browned. Cool on pans for about 10 minutes. Then, transfer to wire racks to cool completely.
Place chocolate in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until chocolate melts when stirred. Dip cookies partially into chocolate or drizzle chocolate over cookies. Allow chocolate to set completely, refrigerating cookies if necessary.