Ingredients for Hazelnut Shortbread Cookies
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How to Make Hazelnut Shortbread Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolk.
- In a separate bowl, whisk together the flour, ground hazelnuts, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped hazelnuts.
- Cover the dough and chill for at least 30 minutes (or up to 2 hours).
- Roll the chilled dough into 1-inch balls.
- Press a whole hazelnut into the top of each ball.
- Place the cookies on the prepared baking sheets, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
9g
Carbs
2g