Hazelnut Shortbread Cookies Recipe
This hazelnut shortbread cookies recipe uses just flour, butter, light brown sugar, and hazelnuts for a simple, slice-and-bake style cookie. You’ll mix a shortbread dough, chill it so it cuts cleanly, then bake until the edges barely turn golden. The steps below keep it easy and consistent.
Ingredients
Dry ingredients
Step-by-Step Method
Toast and chop the hazelnuts
Toast the hazelnuts in a dry pan until fragrant, then let them cool. Chop into coarse pieces so you get little crunchy bites in the cookies.
Mix the dough
Stir the room-temperature butter with the light brown sugar until smooth. Add the flour and mix just until a dough forms. Fold in the chopped hazelnuts and bring the dough together.
Shape and chill
Press the dough into 1–2 logs. Wrap tightly and chill for at least 1 hour so the cookies slice neatly and hold their shape.
Slice and set up the tray
Heat the oven to 320°F (160°C). Slice the log into 1/4–1/3 inch (0.5–1 cm) rounds and place them on a parchment-lined sheet with a little space between each.
Bake and cool
Bake for about 8–12 minutes, pulling them out when the edges are just starting to turn pale golden. Cool on the tray for 5 minutes, then move to a rack to finish cooling.