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