With the shortage of cookie recipes around this time of year, I thought I would take it upon myself to help with that….
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?
Hazelnut & Cardamom Shortbread Cookies with Dark Chocolate
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 26 cookies 1x
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 7×3-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.