Slice and Bake Hazelnut Shortbread Cookies

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Prep/Chill Time: 2 hours 10 minutes | Cook Time: 10 minutes | Total Time: 2 hours 20 minutes

Ingredients:

• For the cookies:

  3/4 cup unsalted butter, room temperature

  1/4 cup light brown sugar

  1/4 cup granulated sugar

  2 large egg yolks

  2 tsp vanilla extract

  2 cups all-purpose flour

  1/2 tsp baking powder

  1/2 tsp salt

  1/2 cup semisweet chocolate chips

  1/2 cup hazelnuts, finely chopped

• For the chocolate coating:

  1/2-1 cup semisweet chocolate chips

  1 tsp coconut oil

  1/4 cup hazelnuts, finely chopped

Instructions (yields 32 cookies):

• Beat the softened butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add the brown sugar and granulated sugar, then beat.

• Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg yolks and vanilla and beat on medium-high speed until the mixture is smooth and combined.

• Add the flour, baking powder, and salt to the bowl and beat on low until just combined and no streaks of flour remain. Fold in the chocolate chips and crushed hazelnuts.

• Roll the cookie dough into a log about 1.5-2 feet long. Wrap it tightly in plastic wrap and refrigerate until chilled (at least 2 hours).

• When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from the fridge and cut into ¼ inch rounds. Place each cookie on the prepared cookie sheets.

• Bake cookies for 10 minutes or until they are just golden brown on the edges. Allow the cookies to cool completely on their baking sheets.

• If you want to make the chocolate coating: Melt the chocolate chips and coconut oil in a saucepan over low heat. Once melted, dip or drizzle the chocolate over your cooled shortbread cookies and sprinkle with the chopped hazelnuts.

• Indulge!

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