Always welcome at Christmas, the traditional shortbread cookie gets a modern update with the addition of hazelnuts.
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1 cup Land O Lakes® Butter, softened
2 cups all-purpose flour
1 cup ground hazelnuts
1/2 cup powdered sugar
1/2 teaspoon salt
1 tablespoon vanilla
1 1/2 cups semi-sweet or dark chocolate chips
4 teaspoons shortening
*Substitute ground pecans or almonds.
Place butter in large bowl; beat at medium speed until creamy. Add all remaining cookie ingredients. Beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 375°F.
Shape dough into 1-inch balls. Roll each into 3-inch log. Place 2 inches apart onto ungreased cookie sheets. Form into crescent shape; pinch ends and flatten slightly. Bake 11-13 minutes or until cookie is set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Melt chocolate chips and shortening in 1-quart heavy saucepan over low heat; stir until smooth. Place waxed paper onto flat surface. Dip cookies halfway into warm coating, shake off excess. Place onto waxed paper; let stand until set.
- Grind hazelnuts in a food processor until finely ground.
- Roll warm cookies in powdered sugar instead of dipping them. Roll in powdered sugar again when cool.