Mini hazelnut shortbread cookies dunked in melted chocolate and sprinkled with toffee! These little treats are a wee bit over the top in all the best ways!
- 60 mins
- 40 servings
- 1 1/2 cups unsalted butter (3 sticks), softened to room temperature
- 1 cup confectioner’s (powdered) sugar
- 1 1/2 tsp Rodelle Gourmet Pure Vanilla Extract
- 3 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- 1 cup finely chopped hazelnuts (or pecans), plus 1/4 cup more for topping
- 4 ounces bittersweet or semi-sweet chocolate, melted
- 3/4 cup toffee bits
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for one minute.
- Add the confectioner’s sugar and the vanilla and mix on low speed until the sugar is incorporated.
- Increase mixer speed to medium-high and mix for 2-3 minutes, stopping to scrape down the sides of the bowl as needed.
- Mixture should be light and fluffy.
- In a separate bowl, add flour and salt. Whisk to combine.
- Reduce speed to low and slowly add in the flour mixture, 1/2 cup at a time until fully incorporated.
- Once flour is mixed in well, add the chopped hazelnuts and mix on low speed for one minute until combined.
- If dough is too dry to come together, add 1 TBSP of water at a time until it holds together.
- Turn the dough out onto a well floured surface and use your hands to pat into a large ball.
- With a sharp knife, split the dough into two pieces.
- Roll each piece out on a large piece of parchment paper, lightly flouring the rolling pin as you go. Roll the pieces until they are about 1/4 inch thick.
- Slide the dough on the parchment paper onto a large cookie sheet and freeze flat for 45-60 minutes.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Remove dough from freezer and cut out shapes using a 2 inch round cookie cutter or biscuit cutter.
- Use as much dough as possible and then gather the scraps and re-roll the dough 1/4 inch thick. Freeze again for 10 minutes before cutting out more cookies.
- Transfer cut outs on to the prepared pans, about 2 inches apart. Cookies will not spread much.
- Bake for 11-13 minutes or just until edges turn golden brown.
- Remove from oven and cool on baking sheets for 10 minutes.
- Transfer cookies to a baking rack to cool completely.
- Once cookies are cool, prepare the chocolate.
- In a medium bowl over a double boiler, melt the chocolate over medium-low heat,
- Stirring often. Remove from heat once chocolate is melted and smooth.
- Dip cooled cookies halfway into the melted chocolate and then rest the cookie on a baking rack.
- Before chocolate is fully set, top with finely chopped toffee and more hazelnuts if desired.
- Allow cookies to set for 30 minutes.
*Store cookies tightly wrapped in a cool, dry place.
**Makes 40 2-inch cookies
***Cookies may be frozen before dipping in chocolate. Dough may be tightly wrapped and frozen.
Note: this recipe was prepared by @brownedbutterblondie for Rodelle.