Can I use unsalted margarine instead of butter?

You can use unsalted margarine as an alternative in this recipe. However, the texture and flavor might be slightly different as margarine has a higher water content. For best results, make sure to use a high-quality margarine that closely mimics the characteristics of butter. Replace it in the same quantity as the butter called for.

How can I make these cookies vegan?

To make Chocolate Hazelnut Shortbread Cookies vegan, you can substitute the unsalted butter with a plant-based butter or coconut oil. Also, replace the powdered sugar with a vegan powdered sugar alternative. These swaps will maintain the delicious flavor and texture.

How should I store these cookies?

Store Chocolate Hazelnut Shortbread Cookies in an airtight container at room temperature for up to a week. To maintain crunchiness, avoid refrigeration as it can soften the cookies. If you want to enjoy them later, place them in a cool and dry spot.

What chocolate should I use for drizzling?

For drizzling, you can use milk chocolate, dark chocolate, or white chocolate depending on your preference. Melt the chocolate in a microwave-safe bowl in short intervals or use a double boiler for even heating. Drizzle over the cookies once they have cooled.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to three days before baking. Just roll the cookie balls, chill them, and bake when you are ready to enjoy them. You can also bake the cookies and store them in an airtight container for up to a week.

Easy Chocolate Hazelnut Shortbread Cookies

Ingredients

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1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup toasted hazelnuts, chopped
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Chocolate for drizzling or dipping (optional)

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Instructions

Preheat your oven to 350°F (175°C) while you prepare your cookie dough.
Cream together the softened butter and powdered sugar until smooth.
Stir in the flour, chopped hazelnuts, salt, and vanilla until well combined. Roll the dough into small balls and flatten slightly on a lined baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden. Let cool on a wire rack before drizzling or dipping in melted chocolate.

Notes

Avoid using cold butter and overmixing the dough to maintain the right texture. Chill the dough if needed for ease in shaping.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 6g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg