Hazelnut Shortbread Cookies

"Picture this: buttery toasted hazelnuts dotted throughout a rich shortbread cookie, topped with a drizzle of chocolate and a pinch of sea salt."
-- @salt_jar

Recipe Intro From salt_jar

Drizzling is one of the simplest ways to add elegant decor. I always marvel at how could something so simple be so darn easy! Use a spoon or snip a tiny bit off the corner of a ziplock bag. Try it with chocolate, icing, caramel. Yum.
Jump to Section
  • Recipe Card
Prep time 1hr
Cook time 30mins
Serves or Makes: 3 dozen cookies

Recipe Card


  • 1/2 cup hazelnuts
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup cold, cubed unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • flaky sea salt
  • 1/2 cup chocolate chips


  • Step 1

    Preheat oven to 400 degrees. Spread the hazelnuts in a single layer on a baking sheet and toast in the oven for approximately 10 minutes, until darkened, shiny, and fragrant. Allow to fully cool before continuing.

  • Step 2

    Put the toasted nuts in a food processor with a 1/4 cup flour and pulse until ground with just a few small pieces remaining. Combine the ground hazelnuts, remaining 1 1/2 cups flour, and kosher salt in a small bowl and whisk together.

  • Step 3

    n the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter and sugar together on medium speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl, add the egg yolk, and continue mixing until combined. Turn the mixer to low speed and add the dry ingredients, mixing until just combined.

  • Step 4

    Transfer the dough onto a work surface. Divide into two pieces, then shape each piece into a thick log about 2 inches in diameter. Wrap each log tightly in plastic wrap and freeze until firm, at least 30 minutes, or up to 3 days.

  • Step 5

    When ready to cook, preheat oven to 350°F.

  • Step 6

    Unwrap one of the dough logs and cut crosswise into 1/4-inch thick round cookies. Sprinkle each cookie lightly with the sea salt.

  • Step 7

    Bake for 10-12 minutes, until lightly golden brown, rotating the baking sheet halfway through. Allow the pan to cool on a wire rack for a few minutes before removing the cookies. Allow cookies to cool completely.

  • Step 8

    Place chocolate chips in a microwave-safe bowl and heat in the microwave for 30 seconds, stir. Repeat until smooth.

  • Step 9

    Drizzle each cookie with a spoonful of chocolate and additional sea salt.

More from @salt_jar