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A Very Sweet Offer from Sharon Zambito

A Very Sweet Offer from Sharon Zambito
"I put together a PDF with my tricks for the perfect pumpkin roll. It' s totally free. Hope you enjoy." Click on photo for Sharon's free tutorial!


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Monday, November 15, 2010

Hazelnut Shortbread Cookies


These rich hazelnut shortbread cookies are great with a cup of coffee or a cup of hot cocoa!!

What you will need:

1 cup whole hazelnuts, toasted, divided*
1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon double-strength vanilla
1 3/4 cups all-purpose flour
1/2 cups Nutella (chocolate-hazelnut spread)
1 square unsweetened chocolate for baking, chopped



Preheat oven to 325 degrees.  Line a small sheet pan with parchment paper, allowing 1 inch to extend past the sides; set aside.  Grate 3 tablespoons of the hazelnuts with a rotary grater or finely chop in a food processor.  Place butter, powdered sugar and vanilla in a mixing bowl, beat on medium speed of electric hand mixer until creamy.  Gradually add flour and grated hazelnuts.  Mix on low speed until dry ingredients begin to blend with butter mixture.  Increase speed to  medium=high and beat just until mixture forms into a dough.

Distribute dough over the bottom of prepared pan.  Roll using a lightly floured rolling pin to create an even thickness.  Bake 43-45 minutes or until deep golden brown.  Remove pan from oven to a cooling rack.  Coll 10 minutes.  Invert pan onto a cutting board and remove parchment and immediately cut warm shortbread lenghtwise into eight rows and crosswise into sixths to make 48 small rectangles using a very long knife.  Spread rectangles apart slightly and cool completely.

Coarsely chop remaining hazelnuts using a food chopper and place in on a plate or tray.  Place hazelnut spread and chocolate in a small microwave safe bowl.  Microwave, uncovered, on HIGH 60-70 seconds or until melted and smooth, stirring after 1 minute.  Dip one end of each shortbread rectangle into chocolate mixture and roll in nuts, coating all sides.  Place on parchment-lined surface to set.  If chocolate mixture begins to thicken, return to microwave 10-15 seconds or just until it thins but is not hot.

Store cooled, finished shortbread in an airtight container with parchment paper between the layers for up to one week.

*To toast the hazelnuts, spread over a cookie sheet in a single layer and bake at 350 degrees for 8-16 minutes, stirring occasionally, until golden brown and fragrant.

Rhonda Christensen
2010
All Rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.

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The Tutorials This Week Were Generously Shared by

SHARON ZAMBITO, BOBBIE NOTO & JACQUE BENSON Free Clipart

Contributors

  • Jacque Benson
  • Rhonda Christensen
  • Denise Talbot
  • Diane Marks
  • Earlene Moore
  • Edna De La Cruz
  • Eleanor Heaphy
  • Glenda Galvez
  • Jennifer Dontz
  • Mame Recckio Wolfe
  • Mara Tirado
  • Samele Thorner
  • Sharon Zambito
  • Shirley Wilson
  • Sif Jensen
  • Toni Brancatisano
  • Brenda Donner
  • Jane Singleton
  • Bonnie Merchant

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Love holiday cookie decorating? Watch Bobbie's newest video Inspired Holiday Candle Cookies with royal icing! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!

Christmas icing cookies ❤️🎄❤️ by Evelin Milanesi

Christmas icing cookies ❤️🎄❤️ by Evelin Milanesi
Fabulous Cookie Artistry by Award Winning Evelin Milanesi from Milan, Italy. Evelin is the owner of Evelindecora. Click on the photo to see more of Evelin's amazing work.

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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