With the shortage of cookie recipes around this time of year, I thought I would take it upon myself to help with that. HA.
In all (OK some) seriousness I know cookie recipes are swirling around the interweb, like little tornados, taking over your Instagram and Pinterest feeds. And I decided I can’t be left out of this cookie-obsessed season. So, I’m sharing the recipe for these easy and incredibly delicious Hazelnut & Cardamom Shortbread Cookies.
This treat was mostly developed with my mother in mind. Every year around the holidays she makes 100+ cookies for a cookie exchange among her friends, and she’s always looking for something new and interesting that’s also easy enough to get done on a weeknight. And sometimes — OK almost always — I sabotage her plans and convince her to make something else. So this year, I decided I would just develop a cookie recipe for her…am I being helpful or just controlling? You decide.
With her schedule in mind and my desire to create something worth writing about I decided to take the classic shortbread cookie and turn it up a notch. Swapping out half of the flour for ground toasted hazelnuts creates dynamite texture and toasty, nutty flavor. (I could add a little nugget about health here, but I’ll be honest, it just makes these cookies damn good.) A generous amount of cardamom offers a surprising and additive spicy-warmth and a dunk in dark chocolate never did a cookie any harm.
I hope out of all the holiday treats flooding your feeds, that you give this one a try. If so, let me know what you think! What are your favorite holiday treats? Is there something you MUST make every year?
- 1 cup all-purpose flour (5 ounces)
- 1 cup toasted and husked hazelnuts (5 ounces)
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- ½ cup sugar (3 ½ ounces)
- 1½ teaspoons ground cardamom
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate chips
- ¼ cup toasted and husked hazelnuts, chopped
- Process flour, hazelnuts, cornstarch, and salt in a food processor until hazelnuts are finely ground, about 40 seconds, stopping to stir halfway through.
- Using stand mixer fitted with paddle, beat butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl, add cardamom and vanilla and mix to combine.
- Add flour-hazelnut mixture and beat on medium until dough resembles damp sand and holds together when pressed between fingers, 3-4 minutes. (Make sure to mix for at least 3 minutes for best results.)
- Turn dough out onto a sheet of plastic wrap and firmly press together to form a 7x3-inch rectangle. Tightly wrap with plastic and refrigerate for 2 hours or up to 3 days.
- Preheat oven to 325° and line baking sheet with parchment paper.
- Slice chilled dough into ¼-inch thick slices and transfer to prepared baking sheet, spacing 1 inch apart. Bake 18-20 minutes, rotating pan halfway through, until edges begin to brown. Cool cookies on sheet pan 5 minutes, then transfer to wire rack to cool completely.
- In a glass bowl, melt chocolate chips in microwave on high in 20 second intervals, stirring after each interval, until completely melted.
- Dip cookies in chocolate, transfer to wire racks, and sprinkle with chopped hazelnuts. Once chocolate has set, store cookies in an airtight container with parchment paper between each layer.