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Besito Hazelnut Cookies Recipe

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This recipe for Besito Hazelnut Cookies is from The Kay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nutella
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter , at room temperature
1/3 cup sugar
1 tablespoon hazelnut oil
1 teaspoon pure vanilla extract
1/2 cup roasted hazelnuts
3 tablespoons cocoa powder (if making chocolate hazelnut shortbread)
Directions:
Directions:
- Fill cone shaped molds with nutella, freeze overnight

- Grind roasted hazelnuts in food processor

- Combine the flour, baking powder and salt in a bowl and set aside.
Cream the butter and sugar until pale and fluffy, about 4-5 minutes. Add the hazelnut oil, vanilla extract, and ground toasted hazelnuts. Mix until combined. If making chocolate shortbread, add the cocoa powder in this step as well.

- Using a rubber spatula, fold in the flour just until combined. Be careful not to over-stir.
Form the shortbread into a log about 2 inches in diameter and wrap with wax paper. Refrigerate for at least 6 hours, preferably overnight.

- Preheat the oven to 350 degrees F.

- Remove the log from the wax paper roll out 1/4' thick. Use david's start cookie cutter to cut out cookies. Place the cookies on a cookie sheet. Take a frozen nutella cone and place in the middle of the star. fold the star points up into a hershey kiss shape.

- Bake the shortbread cookies for 10-15 minutes or until lightly golden on the edges. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

- Once cooled, sprinkle melted chocolate over cookies.

 

 

 

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