Coffee Cob Shortbread Cookies, a naive, gentle mix in your voice Season shortbread cooky, perfect bare or lordotic in coffee.Depending on situation of cookie, makes roughly 3-4 dozen cookies.
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Don't you fitting compassion cookies? Especially Xmas Cookies. With all that Brown and Brownness, from simplex cut out cookies to a soft statesman adhesive and indulgent Bar Cook. Something for everyone.
Comfortably I do and one of my favourites are these Brownness Hazelnut Shortbread Cookies. Before you ask, yes these were another of my Mom's surprising Christmas Cookies.
Ingredients
- 2 1/4 cups flour
- 3/4 teaspoon salt
- 1 1/4 cups butter softened
- 1 1/3 cups icing / powdered sugar
- 1 teaspoon vanilla
- 1/2 -2/3 cup ground hazelnuts (or walnuts)
- TOPPING
- melted chocolate
- ground hazelnuts (1/2 cup more less depending if you plan on sprinkling them on all the cookies)
Instructions
- In a large bowl whisk together flour and salt.
- In a large bowl cream butter, then slowly add sugar and vanilla and beat, then slowly add the flour mixture and beat, stir in ground hazelnuts. Refrigerate for approximately 30 minutes.
- Pre-heat oven to 325°.
- Remove from fridge and form small balls, place on parchment paper lined cookie sheets, lightly flatten with the bottom of a glass (lightly floured so dough doesn't stick).
- Bake for approximately 10-12 minutes or until lightly golden. Cool on wire racks. Refrigerate for approximately 30 minutes if dipping in chocolate. If not can be frozen or eaten at this point. Or frozen and dipped in chocolate later.
- Melt chocolate and either dip half of the cookie or spread half of cookie with chocolate (I spread the top half of the cookie), sprinkle with ground hazelnuts. If you prefer plain then you could also sprinkle with powdered sugar before serving. Enjoy!
- Make balls a little larger and flatten to a thicker size, if you want thicker cookies.
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