Mocha Hazelnut Shortbread Cookies
Indulge in the delightful blend of chocolate and nutty hazelnuts in these melt-in-your-mouth shortbread cookies, perfect for coffee lovers and gatherings.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the cookies
- 1 cup unsalted butter, softened Provides control over salt levels, can substitute with margarine.
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon instant espresso powder Enhances the mocha flavor; instant coffee can be used but will lack depth.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped hazelnuts Add crunch and nuttiness; can substitute with almonds or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- Add the cocoa powder and instant espresso powder, mixing until fully combined.
- Gradually incorporate the all-purpose flour and salt until the dough begins to come together.
- Gently fold in the chopped hazelnuts until evenly distributed.
- Form the dough into a log shape, wrap it in plastic wrap, and refrigerate for about 30 minutes to firm up.
- Once chilled, remove the dough and slice it into 1/4-inch thick rounds.
- Place the cookies on a parchment-lined baking sheet, spacing them a few inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are just firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are great for freezing—wrap them individually and store in an airtight container. Experiment with a sprinkle of sea salt on top before baking for a sweet-savory contrast.