If you only bake one type of cookie this season, bake shortbread. Buttery cookies beloved by both children and adults, shortbread is accessible yet sophisticated.
Dipped into chocolate, the cookie becomes even more beloved.
Serve them to guests, keep the stash for yourself, give it as gifts.
This particular recipe, from GoBoldWithButter.com, a website of the Wisconsin Milk Marketing Board, is a great way to start. If you don’t have hazelnuts, use almonds, macadamias, pecans, pistachios or walnuts.
CHOCOLATE HAZELNUT SHORTBREAD RECIPE
Makes 4 dozen cookies.
Yummy hazelnut chocolate cookies are also things of beauty. Photo courtesy GoBoldWithButter.com.
1. 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.
2. FORM dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
3. PREHEAT oven to 350°F. Line baking sheets with parchment paper or silicone liners.
4. ROLL out dough into a disc about 1/4-inch thick. Using a sharp knife, cut out cookies into 1×2-inch bars. Carefully transfer cut cookies onto prepared pans.
5. 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.
6. 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.
The history of shortbread cookies and how they got the name “shortbread.”
Find more of our favorite cookie recipes.
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