I’m absolutely thrilled to guest post for Jen from The Three Little Piglets. Jen is doing a 12 day Cookie Marathon. From sugar cookies, recipes to cookie decoration ideas, she’s capturing it all.
When Jen asked me to write her a guest post for her marathon, I was super enthusiastic. Later I was a bit more apprehensive given that I’m not big on baking sugar cookies and don’t always have the patience required for each layer of icing to dry. The term ‘holiday cookies’ makes me want to run to an old classic: one you can indulge in as comfort food.
What I’m bringing to Jen’s table is a Cinnamon Hazelnut Shortbread. Rich and buttery cookies studded with toasted hazelnuts and scented with cinnamon, these are perfect for a Christmas morning.
When it comes to shortbread, I like mine soft and tender, one that melts in your mouth. Am not particularly a fan of the thin and crisp ones. The original recipe calls for only 1/2 cup sugar which I increased to 3/4 cup. And in the spirit of the holidays I added a little cinnamon cream cheese drizzle.
Jen has fabulous bloggers guest-posting for her. Be sure to check in what these very talented bloggers are bringing to the table.
- 2 cups all purpose flour
- ½ teaspoon salt
- 11/2 teaspoon cinnamon
- 1 cup unsalted butter
- ¾ cup packed dark brown sugar
- ½ cup finely chopped hazelnuts
- Preheat the oven to 325F
- In a small bowl, combine flour, salt, cinnamon and stir to combine.
- In a large bowl, cream the butter and sugar until light and fluffy, approximately 2 minutes.
- Using a wooden spoon, stir in the flour mixture into the butter mixture until just combined. (The mixture may appear dry). Stir in the hazelnuts.
- Using your hands, press the dough into an ungreased 9″ square baking pan. Ensure the batter is evenly distributed. (See Note)
- Bake 20-25 minutes until golden brown
- While the shortbread is still hot, using a pairing knife mark out the 16 squares or any other shape you like. Don’t cut all the way through.
- Leave for the shortbread to cool down completely, cut along the lines you marked out earlier and serve
Happy Baking!
These are stunning! Congratulations on your guest post – I’m headed there now!
So cute and they look uber delicious
hey they look so cute ! love the plate an :)
this is looks vabolous, and easy to make, could I substitute the hazelnut with walnuts?
cheers
Thanks Tya! You absolutely can substitute the hazelnuts with walnuts, pecans or macadamias.
I think I went overboard on buying hazelnuts this year, so I am glad to come across a buttery shortbread cookie recipe that makes use of these nuts.
Your cookies are very tempting in that picture, the drizzle makes for a perfect touch. Well done and delicious post!
Ohmigosh, those look so yummy. I’m with you. I want my shortbread meltable. Mmmm…beautiful presentation too. Drizzly :)
You had me at cinnamon! :) Love the drizzle on top too.
I LOVE shortbread … and these look addictive good! PRETTTTY!!
These look delicious! I think I’d add a splash of dark chocolate chips to the mix, definitely going to try these ones out :)
Ooh. Dark Chocolate would be a lovely addition to this buttery shortbread. Also in that case you might want to reduce the sugar back to 1/2 cup.
Shortbread is one of my favourite Christmas cookies. This variation sounds delicious An and they look beautiful.
Your drizzle on these yummy looking shortbread is perfect!
Wow, thats different baking. I need to try this!
What a lovely cookies, look so delicate and delicious.
These look wonderful!
Geez I never thought of shortbread to be atractive but if anyone could make it look enticing it’s YOU!! :) Well done and thank you for the introduction to Th eThree Little Piglets!! :)
These look SO FREAKING GOOD!
YUM! These cookies look great…shortbread is a favorite!
You know I don’t like much sweets, but shortbread I like because they are not exceedingly sweet. Love them soft as well, versus crisp. I enjoy them with tea!
Thanks for sharing, An!
Your cookies are gorgeous!!! And, I think very easy for me to adapt to gluten-free :-)
Oh wow – I’ve never had cinnamon shortbread, if you can believe it, despite being utterly cinnamon addicted. That sounds like a fantastic recipe!
Yum! the shortbread looks great.
These look so cute! They’re adorable and I love the cream cheese drizzle. Perfect cookie for the holidays!
I love shortbread. These are divine cookies! Love the cinnamon/hazelnut combination!
These are perfect!
Thanks so much for being my guest today! The cookies look gorgeous!!
Only 6 ingredients! I’ve got to make it soon :)
Shortbread rocks, but with cinnamon even better!! great guest post!!
Your cookies look delicious! I love shortbreads.
I am adding these to my baking list for the weekend! They look delicious! TY!!!
What a great post you did for Jen with these beauties! I am such a huge fan of shortbread and I love your cinnamon and cream cheese frosting additions here. I am really looking forward to making these! : )
Yum! I love the simplicity, the best shortbread are always the most basic, aren’t they? But the addition of cinnamon and hazelnuts sound terrific!
Beautiful!Love cinnamon and these look super delicious :)
These are gorgeous, I love the second photo with the close -up of the drizzles.
Words cannot express how gorgeous these are to me. I love shortbread, I love hazelnuts and I love cinnamon. Perfect.
I struggle with cookie pictures and you nailed it with lining up the cookies with drizzle. You did amazing guest post Anuradha!
One word: beautiful!
I love the sound of cinnamon hazelnut shortbread! It looks soo good!! :)
Those are some beautiful cookies! Thank you so very much for sharing….and congrats on making Foodbuzz……
Hazelnut is one of my favorite flavors! These sound incredible!!! Congrats on Top 9!
I simply love the flavors you have going on here!! Something so familiar, but with a little twist. Nicely done! Congrats on the Top 9!!!
these look great man trying not to make anymore shortbread as hubby and daughter don’t eat it and I eat too much he he
DEFINITELY making these this Christmas!
xo
http://allykayler.blogspot.com
Hey, do you need to add baking powder to this at all? I usually cut the dough into shapes before putting them in the oven…is that ok? Somehow it becomes all too crisp to cut after it comes out of the oven. And the pictures, oh my the pictures…
Thanks G! You’re too sweet.
You don’t need to add any baking powder. Cutting into shapes does work for rolled out or sugar cookies but for shortbread, I’ve always cut after baking. The trick is to cut it a couple of minutes after its out of the oven and is still hot.
Hope that works.
Cheers!
A
Cant wait to make these–it will be my 1st time making Shortbread! Can you please tell me…how did you make the cream cheese drizzle? They are beautiful. Thank you
Thanks Dana! For the cream cheese drizzle, beat 2 tablespoons cream cheese, 1 heaping tablespoon of confectioners sugar and 1 teaspoon milk until well combined and smooth.
Hope that helps.
Happy Baking!
A
Beautiful! I absolutely love hazelnuts! Mmmm…
These sound wonderful–I love the combo of cinnamon and hazelnut.
Totally agree with you about the texture of shortbread, and these are close to cookie perfection. Melt in your mouth shortbread with cinnamon and hazelnut is almost too good to be true. This is definitely bookmarked and we’re getting the ingredients this afternoon to make sure it’s on the Christmas table. Thanks, we’ll think of you as we nosh on these, Merry Christmas!
Mmmm I love meltingly smooth and tender too and these are really beautiful! What a perfect cookie!
i love the pictures… they have a modern edge to them :D
hi!!!