Cherry Hazelnut Shortbread Cookies are a delightful twist on a classic holiday favourite.
Buttery shortbread is elevated with the rich nuttiness of hazelnuts and pops of sweet-tart dried cherries, making each bite an irresistible blend of flavour and texture.
Shortbread cookies are the ultimate treat for anyone who loves a melt-in-your-mouth, buttery bite of goodness.
With their delicate crumb and rich simplicity, these classic cookies are perfect for any occasion, from holiday spreads to a cozy afternoon snack
Cherry Hazelnut Shortbread Cookies
These cookies are perfect for the holidays or an everyday treat, bringing a bit of festive warmth with every crumbly, melt-in-your-mouth bite.
Ingredients
- 1 cup salted butter, room temperature
- 1/2 - 2/3 cup brown sugar, firmly packed
- 1/8 tsp salt
- 1/2 tsp vanilla
- 2 hard-cooked eggs (yolks only), cooled, optional
- 2 cups all-purpose flour
- 1/4 cup rice flour
- 1/2 cup toasted hazelnuts, finely chopped
- 1/2 cup dried tart cherries, finely chopped
Instructions
- In a stand mixer, beat together butter, sugar, salt and vanilla for 2 minutes on medium speed, scraping bowl occasionally.
- Press cooked egg yolks through a fine sieve with the back of a spoon into the mixing bowl and beat 2 minutes more, ensuring that the yolks are fully incorporated.
- Stir flours to blend, then add to batter with hazelnuts and cherries. Mix lightly only to incorporate, do not over mix.
- Form dough into 2-inch logs; wrap and place on a flat pan or plate and refrigerate overnight.
- For more flavourful cookies, you can also roll the logs in chopped nuts before refrigerating, if desired.
- The next day, when ready to bake, heat the oven to 350 F
- Remove dough from the fridge and slice into 1/2-in slices and place on a prepared baking sheet, sprinkle with decorating sugar and dock holes in each cookie with a skewer or fork to release steam.
- Bake 16-22 minutes until lightly browned. Cool and store in an airtight container or freeze.
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