Chocolate-Dipped Hazelnut Shortbread
  • ½ cup chopped hazelnuts
  • 1 cup butter, softened
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 4 ounces melting chocolate
  1. Brown ¼ cup of butter over medium heat until dark and fragrant (about 5 minutes).
  2. Beat remaining butter for 30 seconds. Add sugar, brown sugar, and salt, and beat until combined. Add vanilla and browned butter and combine well.
  3. Add flour a little at a time. Combine well and add nuts to the dough.
  4. Divide the dough into 2-5 balls, depending on how big you want the cookies.
  5. Flatten each ball on a greased cookie sheet, using your fingers to crimp the edges. Prick with a fork and cut each circle into 6-8 wedges, but do not separate.
  6. Bake at 325 degrees for 15 minutes.
  7. Recut each circle and allow to cool 5 minutes on the sheet before removing to cool completely on a rack.
  8. Melt the chocolate and dip each cookie. Allow the chocolate to cool completely on wax paper before serving.
Recipe by Triple Chocolate Kitchen at