My next cookie selection for 12-Days of Christmas Cookies Extravaganza is Hazelnut Shortbread Sticks. This is my least favorite cookie so far, not because the cookie itself was not good but because the chocolate is a little over powering for the delicious buttery, nutty taste of the cookie. If I was making these again I would skip the chocolate and just top with chopped hazelnuts or maybe just a slight drizzle of White Almond Bark and a sprinkle of finely chopped hazelnuts.
I did make an error with these cookies. I was dipping the cookies in chocolate and making Almond Chicken for dinner and I accidentally sprinkled the cookies with crushed almonds rather then the hazelnuts! Ooops! And I was so distracted prepping for dinner, feeding the dogs, letting the dogs out, watching the news and dipping cookies in chocolate I was almost done sprinkling with almonds before I realized I had grabbed the wrong nut!
Hazelnut Shortbread Sticks
Recipe adapted from Bon Appetit’s Holiday Cookie-a-Day Collection
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. DO AHEAD Cookies can be made 2 days ahead. Store in airtight container at room temperature.
Please visit the rest of our 12-DaysofCookies Crew and see what they’ve baked today!
Andrea of Andrea’s Recipes.(honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks <–Glamorous Courtney
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity<–Sweet Kelly
Michelle of BigBlackDog <–Hey that’s ME!
RJ of Flamingo Musings <–Feathered Friend Renee
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project
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Yum! They’re so pretty…and sound delicious. I’m sure I would probably like them better plain, as well…but they are definitely fun to look at
They look beautiful! I love how the chocolate is just dipped and the nuts sound perfect to me. I figure if I make these, I can eat the half not dipped in chocolate, and pass off the chocolate dipped end to the guys…perfect! Beautiful dish you have used to display the cookies.
Thise look delicious, even with your little goof!
I love both hazlenuts and almonds; and I’m always looking for new cookie recipes. I’m bookmarking this one!
I love the shape of your cookie, and it is beautiful with the chocolate and nut decor.
How funny. Gotta watch out for that multi-tasking. =) I think they look great with the almonds.
Thanks for posting this. I love both hazelnuts and shortbread cookies. These are gorgeous!
Blessings!
Gail
They look very pretty. I’m excited to see what other cookies you are going to bake up!
The name of these cookies had me hooked! So better without chocolate? I thought everything was better with chocolate – LOL!
Great, now I have one more thing to add to my baking list..ha! LOVE these!
So pretty! And I love the flavors here. No biggie on the wrong nut–at least you didn’t dip the chicken in the chocolate, right? Hehe!
Shortbread cookies like this with the ends dipped in chocolate just scream Christmas to me. My family always makes them. I hardly ever eat them mind you but just seeing them makes me smile.
Those look really beautiful! Funny about the nut mixup…
Those look good! Again…love the plate!
Oh, my! Those look like the kind of cookie I could sit and eat by the tray!
YUM!
XO,
Sheila
They look wonderful. I will take your note into consideration about the chocolate. I love that flavor combo.
These are so lovely ~ and on my list for sure! I think almost any nut would be delicious here ~ yours certainly seem to bear that out!
Your sprinkling of the wrong nut sounds like something I would do!
These look really lovely but I agree with your thoughts on the chocolate.
But did you put the hazelnuts in the chicken?
Doesn’t look like there’s any harm done.
Now that I’ve seen the handle, I’ll try to ID that plate for you. Back to the kitchen!