December 12, 2009

Hazelnut Browned Butter Shortbread

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I was browsing in the magazine section (shhhh, don't tell Grumpy!!) when I caught a glimpse of this cookie. Immediately I knew I was not going home without that magazine....even if Grumpy got grumpy with me for it! He took off for the weekend to hunt while the only thing I knew I was going to do this weekend was make these cookies!

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A decadent and rich browned butter shortbread set off by the bittersweet chocolate and sea salt is the perfect cookie to include in a gift basket along with some Hazelnut flavored coffee & mug. I think my daddy will really love this!

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Hazelnut Browned Butter Shortbread
Better Homes & Gardens Holiday Baking, 2009

1/2 cup chopped hazelnuts
1 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
2-1/2 cups flour
4 ounces bittersweet chocolate, chopped
1/2 teaspoon shortening
1 teaspoon fleur de sel (optional)

Preheat oven to 350.

In small saucepan, melt 1/4 cup of the butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, about 5 minutes or until butter becomes brown and fragrant. Remove from heat, cool slightly.

In a large bowl, beat remaining butter with electric mixer on med speed for about 30 seconds. Add sugars and salt. Beat until combined, scraping side of bowl occasionally. Beat in browned butter and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts. Divide dough in half. (I ended up using only 2-1/4 cups of flour)

On prepared cookie sheet, pat each half of dough into an 8-inch circle. Using fingers, crimp edges of each dough circle. Prick every inch or so with the tines of a fork. Cut each circle into eight wedges (do not separate wedges). (I used my pizza cutter for this - worked like a charm!)

Bake in preheated 325 oven for 15 minutes or until edges are lightly browned. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Transfer wedges to a wire rack; cool. (I ended up baking these 10 minutes longer than the recipe stated. Don't know why it was so off, but it was.)

In glass 4-cup measuring cup, place chopped bittersweet chocolate and 1/2 teaspoon shortening and microwave at 30 second intervals until melted. Dip scalloped edge of each wedge into chocolate, allowing excess to drip off. Return to wire rack. Lightly sprinkle the chocolate with fleur de sel. Allow to stand until chocolate is set (about 1 hour). Makes 16 cookies.

Because I am giving these away, I am freezing them until its time to pack them up and send them off. They will keep for 3 months in the freezer.


33 comments:

  1. Oh yum! I have a bag of hazelnuts in my freezer and can't decide what to use them for yet. ;)

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  2. that chocolate and hazelnut combo is my fav and then on shortbread heaven yum yum!!!

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  3. great cookies! I'm loving the combination of chocolate and hazelnut, it is the ultimate sweet treat!

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  4. Looks amazing, Shelby! Wish I was close so I could get a yummy treat from you! :)

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  5. Yummy... Chocolate and hazelnuts!!!

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  6. Great job! This looks absolutely awesome! :) Keep up the awesome work

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  7. It looks so good. I am in the mood for shortbread and with chocolate, I am particularly in the moood.

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  8. It's a good thing you bought the magazine. These are on my 'to-do' list. They look so good.

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  9. What gorgeous cookies! I have 2 bags of hazelnuts in the pantry. One is for my chocolate biscotti and the other will be for this!
    I can't wait to try these. I just hope they look as nice as yours!

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  10. Hazelnut is a great personal favorite. In this chocolate dipped shortbread, divine!

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  11. Looks delicious. Certainly worth handling any grumpiness for a taste.

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  12. Don't those look pretty!

    Grumpy should be happy that you found this particular magazine!

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  13. I love the beautiful scalloped edge on these! Then dipped in chocolate just makes them elegant. What a nice gift!

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  14. What a tasty looking cookie and beautiful gift basket!

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  15. I just bought hazelnuts...just awesome!!

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  16. These really would make a lovely gift Shelby. The combination of sea salt and chocolate is always a favourite.

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  17. Wow, these cookies look amazing too. Too many cookies to bake, not enough time. I'm planning on baking this weekend. May have to make these soon.

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  18. those look delicious. love the way you wrapped them for gifts!

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  19. Can I just say, this looks AMAZING! I have bookmarked this one, thanks for sharing. :-)

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  20. Shortbread is one of the greatest cookies ever invented, but with bittersweet chocolate and hazelnuts added in? Oh, yes. Most definitely. Perfect!

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  21. Adding this recipe to my holiday must make list!

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  22. Wow, those photos are magazine worthy! And I, too, love everything about them. AND also have hazelnuts waiting.

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  23. I love shortbread and I love hazelnuts...Thanks for sharing!

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  24. I know these must taste delicious! They sure are beautiful! I love the chocolate as the "crust".

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  25. Your cookies look amazing. Sounds like a winning combination to me. Can't wait to try it.

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  26. These were so exquisitely done! They look gorgeous and delicious!

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  27. Browned butter anything and everything is one of my favorite ways to add flavor in recipes! Your shortbread recipe sounds so good! I'll be trying this for sure!!

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    1. Thanks Sandra, I hope you will enjoy it!

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  28. This looks wonderful. I had to stop in and let you know how scrumptious this looks. I'm putting it on my to do list.

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