Chocolate Hazelnut Shortbread Cookies

Hazelnut Chocolate Shortbread Cookies

Hazelnut Chocolate Shortbread Cookies - Just a few simple ingredients is all it takes to create these nutty, all-butter hazelnut shortbread cookies with a light drizzle of chocolate.
Course Cookies
Cuisine North American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookies (approximately)
Calories 204 kcal


  • 2 cups unsalted butter
  • 3/4 cup sugar
  • 2 tsp pure vanilla extract
  • 4 cups flour
  • 1/2 tsp salt
  • 1 1/2 cups hazelnuts lightly toasted & roughly chopped hazelnuts

For the chocolate ganache

  • 1/2 cup dark chocolate chips
  • 1 tbsp whipping cream
US Customary - Metric


  1. Toast the hazelnuts on a cookie sheet in a 350 degree oven for about 5 minutes until the skins begin to have a cracked appearance.

  2. Spread a clean tea towel on the counter top and sprinkle the hazelnuts onto it.
  3. Cover with another clean tea towel and roll the hazelnuts with a flat palm between the two towels to remove the skins. They may not all be perfectly clean but a few skins left on is perfectly okay.
  4. Let the hazelnuts completely cool to room temperature before chopping them roughly with a large sharp knife. 1/4 to 1/2 sized nut pieces are best.
  5. Cream together the butter sugar and vanilla until very light and fluffy.
  6. Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
  7. Add the chopped hazelnuts and work into a soft dough.
  8. Form the dough into two 1 1/2 inch wide logs.
  9. Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
  10. Preheat oven to 350 degrees when ready to bake the cookies.
  11. Using a very sharp knife, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
  12. Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
  13. Transfer to a wire rack to cool completely.
  14. Melt together the chocolate chips and whipping cream in a double boiler.
  15. Using a piping bag or a ziploc bag with the corner snipped off, drizzle the chocolate over the surface of the cookies and let stand until the chocolate is set.
  16. Store in an airtight container. Freezes well.
  17. You can also drizzle these with white chocolate if you prefer.

Recipe Notes

Total time does not include about an additional hour to chill the cookie dough.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Facts
Hazelnut Chocolate Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 204 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 36mg 2%
Potassium 67mg 2%
Total Carbohydrates 17g 6%
Sugars 5g
Protein 2g 4%
Vitamin A 6.4%
Vitamin C 0.4%
Calcium 1.8%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.