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Nutty, buttery, and crumbly, hazelnut and brown butter shortbread cookies may be delicate in texture but certainly not flavor!
I have a confession to make. I am a sucker for a good cookie! Homemade cookies are my absolute downfall, my kryptonite. Some people may stand at an open refrigerator door, spoon in hand, eating a pie, one bite at a time. I will mindlessly eat one cookie each time I pass through the kitchen. Somewhere in the back of my mind, I am rationalizing that it is only one cookie, ignoring the decreasing number on the platter.
I don't think there is a baked good that can deliver as well as a cookie. Small, with a great texture, a punch of sweetness, and saturated in flavor, cookies can be so satisfying and delectable. The perfect bite!
Good things come in short packages
In short, that means the cookies have a higher proportion of fat to flour. As a result, the cookies are tender and buttery with a crumbly texture. But why not play with the ingredients to make a richer cookie with a salty-sweet flavor and a nutty crunch.
Nutty buddies
There are two nutty components in this cookie recipe. Hazelnuts add that earthy and toasty note to the cookies. But adding brown butter amps up the nuttiness. Once the milk solids in the butter have toasted, their brown bits are an extra punch of flavor. The molasses in the brown sugar and the brightness of the orange zest, add complexity to the overall flavor of the cookie.
Each ingredient in a cookie recipe plays a vital role in the successful outcome. To prevent spread in the cookies, the brown butter is chilled until it is back to a solid form. Creaming the solid butter with the sugars essentially traps air in the cookie batter so that cookies will rise rather than spread.
One recipe, two cookies
The cookies can be made in two different forms. It's all up to you which cookie to make. I know it is a hard decision - they are both delicious. Use a tart pan with a removable bottom if you have one on hand. Just press the dough into the pan, making sure to get into all the fluted areas. After baking, wait to cut the cookies until they have chilled and been refrigerated for at least 30 minutes. The butter will harden in the refrigerator making the cookies not quite so crumbly. I like to dip the side of the cookie in melted chocolate and sprinkle it with a flaky salt like Maldon.
The second variation is a sandwich cookie. These require rolling out the dough on a floured covered surface. Just be a little careful with the amount of flour. Too much causes the cookies to be dry. Roll the dough to ¼-inch thickness and press the cutter into the dough. You may need a spatula to get the cookie off the surface and onto a parchment-lined pan.
When the cookies are removed from the oven, let them cool off. Again, chill the cookies in the refrigerator for at least 30 minutes so that the butter hardens. At this point, they are still a little fragile but workable. I like to experiment with different fillings - Nutella, dulce de leche, marshmallow fluff, or even nut butter.
Variety is the spice of life, especially when you are making cookies. Make a double batch of dough and you can make both styles of cookies. No need to make rash decisions!
If you are looking for a rich and buttery cookie, try a hazelnut and brown butter shortbread cookie. You'll turn into a cookie addict like me.
*There are two recipes attached, one for each style of cookie.
Recipe
Hazelnut and Brown Butter Shortbread Cookies 1
Equipment
- 9"- tart pan
- Mixer
Ingredients
- ½ cup unsalted butter 1 stick
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ cup roasted hazelnuts ground
- 1 cup all-purpose flour
- ½ teaspoon cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon orange zest
Instructions
Brown Butter
- In a small skillet over medium-high heat, add the stick of butter. Let the butter melt. You will see a lot of bubbles and the milk solids will rise to the top. Occasionally scrape the bottom of the pan to see if there is any brown reside. Soon the white bubbles will turn into a foam on top of the butter. At this point, the butter should be turning a nutty brown color and there is a lot of residue or fond on the bottom of the pan. Pour the butter and the residue into a container quickly. It will continue to brown if left in the hot pan. Chill in the freezer until solid.
Mix Shortbread Dough
- Preheat oven to 325°
- Combine the dry ingredients - all-purpose flour, ground hazelnuts, brown sugar, granulated sugar, cardamom, baking powder, and salt.
- Once the brown butter is solid, add to a mixing bowl with the two sugars. On medium-high speed, beat until the butter and sugars are light and fluffy, about 5 minutes. Add the orange zest and mix to incorporate.
- On low speed, add the dry ingredients, a large spoonful at a time. Once everything has been added, continue mixing at high speed for 2 minutes. The mixture will appear crumbly.
- Lightly spray the tart shell with cooking spray. Press the cookie dough into the pan. While the dough appears to be crumbly, it will press into place with your fingers. Use a measuring cup to press the dough flat.
- Lightly score the surface of the dough with a knife to mark servings. This makes it a little easier to cut the shortbread after baking.
- Bake for 30 minutes until lightly brown on top.
- Once the pan of cookies has started to cool, refrigerator for at least 30 minutes. The butter in the cookies will solidify making them easier to cut. But they are shortbread so expect some crumbling.
- Dip the cookies in melted chocolate. Sprinkle flaky salt like Maldon Sea Salt on the chocolate.
Nutrition
Recipe
Hazelnut and Brown Butter Shortbread Cookies 2
Equipment
- Mixer
- Rolling Pin
- sheet pans
- ½" round cookie cutter
Ingredients
- ½ cup unsalted butter 1 stick
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ cup roasted hazelnuts ground
- 1 cup all-purpose flour
- ½ teaspoon cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon orange zest
Instructions
Brown Butter
- In a small skillet over medium-high heat, add the stick of butter. Let the butter melt. You will see a lot of bubbles and the milk solids will rise to the top. Occasionally scrape the bottom of the pan to see if there is any brown reside. Soon the white bubbles will turn into a foam on top of the butter. At this point, the butter should be turning a nutty brown color and there is a lot of residue or fond on the bottom of the pan. Pour the butter and the residue into a container quickly. It will continue to brown if left in the hot pan. Chill in the freezer until solid.
Mix Shortbread Dough
- Preheat oven to 325°
- Combine the dry ingredients - all-purpose flour, ground hazelnuts, brown sugar, granulated sugar, cardamom, baking powder, and salt.
- Once the brown butter is solid, add to a mixing bowl with the two sugars. On medium-high speed, beat until the butter and sugars are light and fluffy, about 5 minutes. Add the orange zest and mix to incorporate.
- On low speed, add the dry ingredients, a large spoonful at a time. Once everything has been added, continue mixing at high speed for 2 minutes. The mixture will appear crumbly.
- Lay two sheets of plastic wrap on a counter. Divide the dough between the plastic. Fold one end of the plastic wrap over the dough and with the other hand press down. This will help the dough come together. Continue to wrap the dough in the plastic, making sure it is flat. This will make it easier to roll the dough later.
- Chill the dough for 45 minutes.
- After 45 minutes, remove the dough from the refrigerator. Place the unwrapped dough on a floured surface. The dough may be very stiff. It will soften very quickly as you roll it out. If the dough starts to stick, add more flour to your rolling surface.
- Roll out to ¼-inch thickness. Cut out as many cookies as you can. Save the scraps off to the side. Repeat the steps with the second piece of dough.
- Combine both sets of scraps and follow the same rolling process as above. Again cut as many cookies as possible with the cookie cutter.
- Place the cookies on a parchment-lined cookie sheet. Bake for 15 minutes, rotating the pan in the oven after 7 minutes. The cookies should be golden brown.
- When the cookies have cooled to room temperature, place them in the refrigerator for 20-30. They will be easier to handle because the butter will have solidified.
- Take one cookie and spread with the filling of your choice - Nutella, dulce de leche, marshmallow fluff, peanut butter are some ideas. Top with another cookie to complete the sandwich.
Nutrition
Julie
All I can say is OMG! These are amazing!
Julie
I'm glad you like them as much as I do!
NANCY HEARON
Amazing!
Julie
Thank you!