Hazelnuts, how I love thee! I've found myself craving these tasty filberts more and more over the last few weeks as we get deeper into the autumn season. I originally purchased a large bag which I later used to crush up and toss with fresh parmigiano, olive oil and broccoli. Roasted in the oven with some sea salt, pepper and a squeeze of lemon, OMG, so good. The side dish was perfect with my pan seared Corvina, but I'll have to save that entry for another day. Right now, this post is dedicated to the beloved buttery shortbread cookie.
I think I've mentioned before how I'm armed with pertinent cookie or cupcake ingredients at all times. You never know when the mood will strike for something sweet, so better safe than sorry. What's not to love about shortbreads really? Butter cookies have been a favorite of mine for as long as I can remember. I still recall how happy I'd get as a child whenever we'd have have company over and someone brought us one of those giant round Walker tins or the Danish Dansk butter cookies. The biggest problem I have with most shortbreads however, is that some are just too crunchy for my taste. While I do prefer a slight crunch, I like the texture to be on the softer side. To satisfy the softness I was looking for, you'll see that my recipe includes two things not commonly found in the typical shortbread recipe, one egg and a bit of cream. Maybe I shouldn't even call these shortbreads, since they sort of walk the line of a butter cookie. Whatever it is that you want to call them, so be it...I believe the recipe speaks for itself and if you love buttery cookies as much as I do, I hope you love these!
Yields about 12 cookies
1 stick softened unsalted butter
1 cup flour
1/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon heavy cream
2 tablespoons crushed hazelnuts
How To Cream butter, egg and sugar until incorporated. Add flour, salt, vanilla and cream. Mix until all ingredients are fully blended. Stir in hazelnuts with wooden spoon. Pour cookie dough out on to a sheet of wax paper in the shape of a log. Roll it up so completely sealed and chill for at least 40 minutes. Once chilled, pre-heat the oven to 375. Slice up your cookies and place on a silpat lined baking sheet, drop a dollop of cookie batter leaving at least 2 inches apart on all sides. I like to sprinkle a tad bit more sea salt over each cookie before baking (you can omit this step but it really brings out the buttery flavor). Bake for about 12 minutes until edges just start to turn golden. Remove from oven and cool on wire racks.