Cacao Nib Hazelnut Cookies

https://www.vanillabeancuisine.com/cacao-nib-hazelnut-cookies/

• ½ cup hazelnuts, toasted and peeled (2.5 ounces)
• ½ cup unsalted butter, softened (8 tablespoons)
• ⅓ cup granulated sugar (2.6 ounces)
• 2 tablespoons brown sugar (.8 ounces)
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• ¼ cup cacao nibs (1 ounce)
• 1 cup all-purpose flour, spooned and leveled (4.2 ounces)

  Instructions

  1. Chop hazelnuts into small pieces. 
  2. Cream together butter, sugar, brown sugar, salt, and vanilla with a mixer until smooth. 
  3. Stir in hazelnuts and cacao nibs. 
  4. Add the flour, and stir just until incorporated. 
  5. Scrape the dough onto a sheet of parchment paper, and use your hands to form the dough into a log that is 1 ½ inches in diameter. 
  6. Wrap the log in the parchment paper, then twist both sides to close tightly. 
  7. Chill in the refrigerator for at least 3 hours, and preferably 24 hours. 
  8. Preheat oven to 350 degrees. 
  9. Unwrap log, and cut into ⅓-inch slices.
  10. Place shortbread slices on a parchment paper-lined baking sheet, with an inch or two of space between cookies. 
  11. Bake for 12 minutes, until golden brown on the edges. 
  12. Let cool for 1-2 minutes on the baking sheet on a cooling rack, before moving the cookies themselves onto the rack.