Hazelnut Cinnamon Spice Shortbread Cookies
Classic buttery shortbread meets cozy autumn flavor in our Hazelnut Cinnamon Spice Shortbread Cookies. Combining toasted hazelnuts, chai tea and warm spices, these melt-in-your-mouth cookies are the perfect pairing for an afternoon cup of coffee or tea.
Makes: 36 cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
- ½ cup hazelnuts
- 2 chai tea bags
- 1 ½ cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup plus 2 tablespoons sugar, divided
- 1 teaspoon vanilla
- 1 teaspoon salt, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Instructions
- In a small pan over medium-high heat, toast the hazelnuts for 5 to 6 minutes until light golden and fragrant. Allow to cool, then transfer to a food processor. Add the contents of the chai tea bags to the food processor and pulse mixture to grind into a slightly coarse consistency, about 1 minute.
- Transfer the ground hazelnut-chai mixture to a medium bowl and whisk in the flour.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, ½ cup sugar, vanilla and ½ teaspoon salt until light and fluffy, about 2 to 3 minutes.
- Add half the flour mixture to the butter mixture and continue mixing on low speed until combined. Add the remaining flour mixture and mix again until dough is just combined and smooth, about 30 to 45 seconds.
- Place dough between two sheets of parchment paper and roll out to ¼-inch thick. Refrigerate dough inside the parchment paper for at least 1 hour.
- Meanwhile, in a small bowl, stir together the remaining 2 tablespoons sugar, cinnamon, cardamom and remaining ½ teaspoon salt. Set aside.
- Preheat oven to 350 degrees. Remove chilled dough from refrigerator. Remove the top piece of parchment paper and use it to line a baking sheet.
- Using a 2-inch cookie cutter, cut dough into cookies. Brush the top of each cookie lightly with water, then dip tops into the cinnamon-sugar mixture to coat. Place cookies on prepared baking sheet and bake in 2 batches for 15 to 16 minutes each, or until the sides are lightly browned. Transfer cookies to a wire rack to cool before serving.
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