September 6, 2012

Chocolate Hazelnut Shortbread Cookies

I love shortbread cookies. These are very delicately flavored and super rich. If you like shortbread cookies and/or Nutella you will love these. Enjoy!

1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (I used Nutella)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.

In a large bowl, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop balls of dough onto the prepared baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.

Place 1/2 cup of powdered sugar in a sifter, gently shake to dust the cookies with sugar. Store in an airtight container at room temperature.

Makes approximately 30 cookies. 

Original recipe from Giada De Laurentiis:

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