Get ready to elevate your baking game with these delightful Hazelnut Shortbread Wreath Cookies! Perfectly buttery, nutty, and shaped like charming little wreaths, these cookies are not just a treat for the taste buds but also a feast for the eyes. Whether you’re looking to impress at a holiday gathering or simply indulge in a sweet moment at home, this recipe is sure to become a favorite. With just a handful of ingredients and a few simple steps, you’ll be on your way to creating a batch of 24 irresistible cookies that are bound to disappear in no time. Ready to dive into this delicious adventure? Let’s get baking!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 cup ground hazelnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare your ingredients and equipment: Remove butter from refrigerator and allow it to soften at room temperature. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Toast the ground hazelnuts: Spread ground hazelnuts on a small baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Allow to cool completely.
- Cream the butter: In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add flavoring: Mix in the vanilla extract and salt, blending until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and toasted ground hazelnuts.
- Create cookie dough: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Chill the dough: Wrap the cookie dough in plastic wrap and refrigerate for 15-20 minutes to firm up.
- Shape the cookies: Roll the chilled dough into small balls, then shape each into a small rope. Connect the ends to form a wreath shape on the prepared baking sheets.
- Bake the cookies: Place the cookie sheets in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.
- Cool and finish: Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional decoration: Once cooled, dust with additional powdered sugar or drizzle with melted white chocolate for a festive touch.
Tips
- Use Fresh Hazelnuts: For the best flavor, consider toasting whole hazelnuts before grinding them. This enhances their nutty aroma and adds depth to your cookies.
- Don’t Skip Chilling: Chilling the dough is crucial for achieving the perfect texture. It helps the cookies hold their shape during baking and ensures a tender crumb.
- Be Gentle When Mixing: Overmixing can lead to tough cookies. Mix until just combined to keep your shortbread light and crumbly.
- Experiment with Decorations: While a dusting of powdered sugar is lovely, don’t hesitate to get creative! A drizzle of melted chocolate or even a sprinkle of chopped nuts can add a beautiful touch.
- Store Properly: Keep your cookies in an airtight container at room temperature to maintain their freshness. They can last up to a week, but we doubt they'll stick around that long!
- Adjust Baking Time: Every oven is different, so keep an eye on your cookies. They’re done when the edges are lightly golden, but the centers should remain soft.With these tips in hand, you’ll be well on your way to baking the perfect Hazelnut Shortbread Wreath Cookies that everyone will love!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 1g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
