Hazelnut Shortbread Cookies

Hazelnut Shortbread Cookies is a dairy free, lacto ovo vegetarian, and vegan dessert. This recipe serves 24. One portion of this dish contains around 4g of protein, 22g of fat, and a total of 357 calories. For 85 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Diethood. If you have vanilla sugar, vegetable shortening, ground hazelnuts, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 91 would say it hit the spot. From preparation to the plate, this recipe takes approximately 55 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 22%. Similar recipes include Chocolate Chip Hazelnut Shortbread Cookies, Hazelnut & Coconut Shortbread Sandwich Cookies, and Hazelnut Shortbread.

Servings: 24

Preparation duration: 40 minutes

Cooking duration: 13 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl sift together flour and corn starch.Stir in hazelnuts, vanilla sugar, and powdered sugar. If you don't have vanilla sugar or can't find it, leave it out. Using a pastry blender or your fingertips, work in the vegetable shortening; work it in until it all disappears and it's well blended. Cover dough with plastic wrap and put in the fridge for 15 to 30 minutes.Preheat oven to 350.Line two baking sheets with silpat mat or parchment paper; set aside.Remove dough from fridge and let rest for 5 minutes. Flour your work surface and rolling pin; roll out the dough to a 1/4-inch thickness.Cut out cookies with a round cutter and transfer to prepared pan. You don't have to space them a lot - the cookies will not spread.Bake for 13 minutes.Let cool on pan for 5 minutes; remove and cool on wire racks.When completely cooled, dip them in Nutella and top with edible glitter or raw sugar.

 

Step by step:

1. In a large mixing bowl sift together flour and corn starch.Stir in hazelnuts, vanilla sugar, and powdered sugar. If you don't have vanilla sugar or can't find it, leave it out. Using a pastry blender or your fingertips, work in the vegetable shortening; work it in until it all disappears and it's well blended. Cover dough with plastic wrap and put in the fridge for 15 to 30 minutes.Preheat oven to 350.Line two baking sheets with silpat mat or parchment paper; set aside.

2. Remove dough from fridge and let rest for 5 minutes. Flour your work surface and rolling pin; roll out the dough to a 1/4-inch thickness.

3. Cut out cookies with a round cutter and transfer to prepared pan. You don't have to space them a lot - the cookies will not spread.

4. Bake for 13 minutes.

5. Let cool on pan for 5 minutes; remove and cool on wire racks.When completely cooled, dip them in Nutella and top with edible glitter or raw sugar.

Nutrition Information:

covered percent of daily need