Toasted Hazelnut Shortbread Cookies

Like all shortbread, these little, dense and buttery cookies are great to serve with fruit and/or tea when you don’t want a substantial dessert yet want something sweet.

Toasted Hazelnut Shortbread Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ⅓ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup finely ground lightly toasted and cooled hazelnuts (start with 1 cup whole)
  • 2 cups all purpose white flour
  • 1 teaspoon kosher salt
  • ¼ cup confectioners sugar, for sprinkling
  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the vanilla and hazelnuts and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again. The dough will seem excessively dry, but don’t worry: that’s the way it’s supposed to be.
  6. Form the dough into a ball, cover with plastic wrap and refrigerate for at least ½ hour and up to 2 days.
  7. To form the cookies, break off into small pieces and roll into balls.
  8. Place on an ungreased cookie sheet.
  9. Transfer to the oven and bake until the edges just begin to brown, about 12- 14 minutes. Cool for 2 minutes, transfer to a cooking rack and sprinkle with confectioner’s sugar.
  10. Cool the cookie sheet between batches.