This classic shortbread cookie recipe gets an upgrade! Packed with toasted hazelnuts, these cookies are full of flavor. Try this hazelnut shortbread cookie recipe to share with family and friends!
Course Dessert
Cuisine Christmas, Holiday, Vegetarian
Keyword christmas cookies for party, christmas cookies gift, hazelnut shortbread cookies, shortbread cookie vegan, shortbread cookies with chocolate, vegan shortbread cookies
Place whole hazelnuts on baking sheet and toast for 8 minutes.
Remove from the oven and let cool. Turn down oven temperature to 350 degrees Fahrenheit.
In a large mixing bowl, add room temperature butter, sugar, and vanilla extract. Beat on medium speed until butter and sugar are completely "creamed" or well mixed. It should be light and fluffy.
In a separate bowl, whisk flour and salt together. Add flour mixture to butter mixture in small increments, mixing in between.
Remove skins from toasted hazelnuts and place them in a food processor. Pulse until completely grounded (should resemble coarse flour).
Add hazelnut pieces into the dough and fold in pieces using hands.
Shape cookie dough into a log that is about 9 inches long. Wrap in plastic wrap. Freeze for 1 hour.
Remove the cookie dough from the freezer and preheat the oven to 350 degrees Fahrenheit.
Slice the cookie dough into 3/4-inch slices. Place cookies on non-stick baking sheet and bake for 10-12 minutes.
Remove from the oven and let cool. Drizzle with chocolate and sprinkle with sea salt flakes.
Chocolate Topping:
In a small bowl, add chocolate chips and coconut oil. Mircowave in 30-second increments, stirring inbetween each increment, until chocolate is completely melted.
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Notes
If dough is too dry, meaning it crumbles, try adding 1 teaspoon of water at a time until it forms. Sometimes the butter used does not have enough water content and the dough will be crumbly.
Using this recipe for a party? I recommend doubling the recipe!