Oregon Hazelnut Shortbread Cookies
Description
These Oregon Hazelnut Shortbread Cookies are a delightful twist on the classic butter cookie, offering a sophisticated crunch and deep nutty aroma. The recipe relies on high-quality roasted hazelnuts, which are ground into the dough to provide both texture and a robust flavor profile that complements the sweet, tender crumb. With just four simple ingredients, these cookies achieve a perfect balance of richness and sweetness, making them an elegant yet approachable treat. They are ideal for holiday baking, afternoon tea pairings, or as a thoughtful gift for friends and family. The shortbread texture holds up well to storage, ensuring every bite remains crisp and flavorful.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC) and line a baking sheet with parchment paper.
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Grind roasted hazelnuts in a food processor until they reach a coarse meal consistency, being careful not to turn them into butter.
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Add chilled butter and sugar to the processor and pulse until the mixture is well combined and creamy.
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Transfer the nut and butter mixture to a mixing bowl.
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Gradually add the flour, mixing by hand or with a spoon until the dough comes together into a cohesive ball.
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Roll small portions of the dough into balls, about 1 tablespoon each, and place them on the prepared baking sheet.
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Flatten each cookie slightly with the palm of your hand or a fork.
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Bake for 15-20 minutes, or until the edges are lightly golden brown.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 3297.6kcal
- % Daily Value *
- Total Fat 149.4g230%
- Saturated Fat 92.5g463%
- Cholesterol 387.0mg129%
- Sodium 1166.4mg49%
- Total Carbohydrate 453.8g152%
- Dietary Fiber 9.7g39%
- Sugars 181.3g
- Protein 37.6g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is chilled to help the dough hold its shape and maintain a crisp texture.
If the dough feels too dry, add a teaspoon of water; if too wet, add a sprinkle more flour.
Store cooled cookies in an airtight container at room temperature for up to one week.
For a finer texture, you can pulse the hazelnuts longer, but a coarse grind provides better crunch.
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