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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Interested in making tiny stuffed animals using sugarpaste?

Interested in making tiny stuffed animals using sugarpaste?
Southeast Texas Cake Club will be hosting a class by Jacque Benson on Monday, April 7, in Winnie, TX. For more information, scroll down and read her latest blog post . Click on the photo to register!


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Monogram and Number Toppers Class are a great addition to any cake!

Monogram and Number Toppers Class are a great addition to any cake!
Would you like to learn easy ways to make different Monogram or Number toppers? Southeast Texas Cake Club is hosting a class by Jacque Benson on Tuesday, April 8th. Register online for both classes and save!

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.

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This Tutorial was generously contributed by

Jacque Benson
JellyMuffin.com graphics & Images

And to ALL of our Readers...

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

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