Hazelnut Shortbread Sticks

Wegman's has husked hazelnuts, so these are easy to make. Left the butter out overnight so it was soft enough and the dough held together with no trouble. They are delicious!

• joanlaura

• Vestal, NY

• 3/14/2013

Wow. I made these cookies exactly as written, but I should have taken the advise of other reviewers and doubled the recipe. I hate skinning hazelnuts, but this is totally worth it. And, as a recommendation to others who fall in love with this recipe, toast way more hazelnuts than you need, run them through the food processor, and freeze a bag of them ground. That way, next time you get a hankering for this recipe, most of your time-consuming prep is already done.

• Anonymous

• Somerville, MA

• 12/9/2012

完美的酥饼。我翻了一番配方和罗尔d the dough into a slice-and-bake log as so many of the previous bakers recommended. And just an FYI to earlier reviewers who questioned the addition of baking powder to shortbread, it is in fact a common ingredient, jut as commonly added as left out of traditional recipes. My grandmother arrived in the US from Edinburgh. She worked professionally as a baker in Boston and on Cape Cod for years, and this is how she made her shortbread at home. The small amount of leavening agent creates pockets of air in between the butter and flour, and makes a more tender shortbread. She also made hers with rice flour rather than plain flour and it added a nice flavor as well as sandy texture.

• authorjane

• Boston, MA

• 10/13/2012

May favorite cookie... always a big hit. It's easier if you form the dough into logs, refigerate until chilled then slice rounds... much faster than hand shaping and the rounds dipped in chocolate and nuts looks great.

• niolac

• san jose

• 12/28/2011

This has been part of my holiday repertoire for years now - a little time-conuming as any dipped cookie is, but well worth it. Pretty and delicious!

• sazall

• Atlanta

• 11/20/2010

These are awful! They spread and were nothing more than a thin crispy cookie and, I hate crispy cookies -- Of course - who ever saw baking powder in shortbread? I will not be making these ever again - this is not shortbread.

• Bouboulina

• Florida

• 11/6/2010

very good recipe for novice cook as well as quick for get together. i made them for my family christmas eve. they are extremely picky people therefore, this cooke was slightly interesting, but remained familiar to them. very versatile, can change the type of nuts... topping, and add spices such as nutmeg and cardamom. deeelicious!

• sascas0102

• 4/8/2010

OMG! This is one of the best cookie recipes I've ever made, definitely in the top 2! I followed other reviewers suggestions and refrigerated the dough before baking and doubled the batch- it came out perfect! I only wished that I tripled the recipe! I hate skinning hazelnuts, but I won't mind doing it for this recipe! Yummmmmmm!!!!

• Anonymous

• Los Angeles, CA

• 3/22/2010

OMG - When trying a new recipe, I only make half the recipe. What a mistake that was! These are the best. I'll definitely triple the recipe next time (probably today). They'll be a part of my Christmas collection, maybe with a hint of orange in the chocolate.

• tmmem

• Denville, NJ

• 2/11/2010

I substituted pecans (which I toasted) for the hazelnuts. I also rolled the dough into a large log, refrigerated it and sliced it into rounds. These cookies were a hit! The dipping in chocolate and rolling in nuts was time consuming though. If you don't have the time, the cookies alone are delicious!

• kihow

• livermore, ca

• 1/6/2010

I doubled the recipe and made them into two inch logs. These cookies are time consuming - the rolling and dipping ... but well worth the effort, in terms of appearance and taste. I used them on my Holiday Cookie plates this year, for the first time and will continue to do so in the future.

• Anonymous

• Middletown, NJ

• 1/3/2010

Took tips from other reviewers and used almond meal in place of the hazel nuts (Trader Joe brand). I also replaced the vanilla extract with almond extract. The best suggestion was to divide the dough in half and form into rectangular logs and then slice. I formed my logs with the dough covered in plastic wrap and then put the logs in the fridge for 20 minutes. I doubled the recipe and had 47 cookies using the slice method. My cookies took less than 20 minutes to bake. Since I did not grind hazelnuts or form individual cookies, these were a snap to make. Coating with chocolate took a little time, but the finished cookie gave the impression I spent a lot of time in the kitchen.

• Anonymous

• Boston, MA

• 12/28/2009

Great Cookies, used walnuts instead of hazelnuts and they were still a hit. The cookies spread while baking so I tried to keep them small and came up with ~30 from one batch.

• Anonymous

• Chicago, IL

• 12/28/2009

I love these cookies because they are not too sweet. The texture is wonderfully crumbly and the hazelnuts provide great flavor. I would definitely recommend.

• Anonymous

• Fairfax, VA

• 12/27/2009

Wonderful!! Let the dough rest 10 minutes before forming, and all went well. Would defintely make again! Tasted even better the next day.

• Anonymous

• Encino, CA

• 12/21/2009