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Hazelnut Shortbread Cookies | Only Four Ingredients

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 18 Double Cookies
Author Dikla Levy Frances

Ingredients

  • 1 1/2 Cup AP Flour (170 g / 6 oz)
  • 1/2 Cup Hazelnuts Toasted and peeled (56 g / 2 oz)
  • 1 Stick Unsalted Butter, playable (113 g / 4 oz)
  • 1/4 Cup Sugar (56 g / 2 oz)
  • 1 Cup Hazelnut Spread

Instructions

  • Place Hazelnut in a food processor and pulse until finely ground.
  • Add flour, butter and sugar and pulse until a ball of dough is formed.
  • Roll the dough between 2 sheets of parchment paper to 1/4" thick and place in the refrigerator for about 1 hour. (or overnight)
  • Preheat oven to 350F and line a baking pan with parchment paper.
  • Remove dough from the refrigerator use a cookie-cutter to cut cookies.
    Cut half of the circles with 1/2" circles in the center. 
  • Bake for 10-12 minutes on the middle rack. The cookies are ready when the sides are golden and are puffed in the center.
  • Remove from the oven and allow to cool completely.
  • Spread 1 tsp of Hazelnut spread on half the cookies, dust the rest of the cookies with confectionary sugar and place on top to create a sandwich cookie.