Nutella-Inspired Chocolate Hazelnut Shortbread Cookies

Holiday-Sweet-Treats-Final-Collage-365x1024
 
 
I am thrilled to be part of Holiday Sweet Treat Treat Event!  Over 50 bloggers are sharing their best and favorite holiday treat recipes.  It’s a one-stop Christmas cookie, cake, and confection celebration!  I am just as thrilled to be sharing my newest cookie creation with you:  Nutella-Inspired Chocolate Hazelnut Shortbread Cookies.

chocolate hazelnut shortbread cookie recipe

 
 
Yeah, so I made shortbread cookies that taste exactly like Nutella.  You’re welcome, world.  As I was pondering what I wanted to make as part of the huge Holiday Treat extravaganza, I kept going back and forth between two of my favorite things:  shortbread and Nutella.  Finally, I took a tip from Joey Tribbiani and put those hands together to make this to DIE for treat.
 
nutella shortbread cookies
 
The two most important ingredients in this recipe are the cocoa powder and hazelnut extract.  Those are the two tastes in Nutella, and you will want to mimic that flavor profile as closely as possible for the most scrumptious results.
 
Unfortunately for me, hazelnuts are not to be found this time of year in my hometown.  Nada.  Zip.  Zilch.  If you have access to the real thing, DEFINITELY chop up some of those bad boys and add them to the mix.

nutella cookies

 
The recipe makes roughly 2 dozen cookies, so I won’t blame you if want to double or triple the recipe.  Believe me, these suckers are going to disappear off your holiday sweets table like lightning.

 
NUTELLA-INSPIRED CHOCOLATE HAZELNUT SHORTBREAD COOKIES
  • 1 cup flour
  • 1/2 cup powdered sugar
  • 1/4 cup Hershey’s Special Dark cocoa or unsweetened Dutch-process cocoa
  • 1/4 tsp salt
  • 1 stick butter, cut into pieces
  • 1 tsp hazelnut extract

Using the dough blade, pulse flour, sugar, cocoa powder, and salt in a food processor until fully combined. 
Add butter and hazelnut extract and pulse until mixture comes together.  When the dough is ready, it will darken in color, but will still seem slightly dry.
NOTE:  If you don’t have a food processor, you can mix the dry ingredients with a spoon, and cut the butter and extract into the dry ingredients with a fork or pastry cutter.

Dump the dough out of the food processor onto a large piece of cling wrap.  Using the cling wrap, form the dough into a log about 1 1/2 inches in diameter.  Place the dough in the freezer for 30 minutes.

Preheat oven to 300 degrees.

Remove the dough from the freezer and cut into discs, about 1/4 inch thick.  Place them on a parchment paper lined cookie sheet and bake for 25 minutes, or until the cookies are firm.

Let cool before icing.

HAZELNUT ICING
  • 1/2 cup powdered sugar
  • 1/2 T. hazelnut extract
  • 1/2 T. milk
In a small bowl, mix all ingredients together until combined.  Use a fork to drizzle the icing over cooled cookies.

Check out all the links below for more delicious holiday recipes.


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Thanks,  Jessica Hill
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