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Hazelnut Tea Shortbread Cookies
Hazelnut Cookie Tea shortbread cookies make for a warm gourmet treat. Cookies can be dunked in chocolaty fondue (or chocolate) and sprinkled with sugar!
Hazelnut Cookie Tea shortbread cookies make for a warm gourmet treat. Cookies can be dunked in rich, chocolaty fondue (or chocolate) and sprinkled with Vanilla Turbinado Sugar to add a hint of vanilla flavor and sparkle!
1 Vanilla Bean - Madagascar
2 Tbsp. Hazelnut Cookie Tea
½ tsp. Himalayan Fine Mineral Salt
¼ cup Vanilla Turbinado Sugar (optional)
2 Tbsp. Hazelnut Cookie Tea
½ tsp. Himalayan Fine Mineral Salt
¼ cup Vanilla Turbinado Sugar (optional)
2 cups all-purpose flour
½ cup powdered sugar
1 cup (2 sticks) unsalted butter, softened
Chocolate Cream Fondue (optional)
½ cup powdered sugar
1 cup (2 sticks) unsalted butter, softened
Chocolate Cream Fondue (optional)
Prep Time
45 mins.
Total Time
57 mins.
Cook Time
12 mins.
Yield
2 dozen cookies
CUT Vanilla Bean - Madagascar in half. Scrape the seeds out and set them aside.
PULSE flour, powdered sugar, and Hazelnut Cookie Tea in a food processor until the tea becomes a fine powder.
ADD the seeds from the vanilla bean, Himalayan Fine Mineral Salt, and butter. Continue pulsing until dough is completely mixed and then remove the dough from the mixer. Knead dough by hand until a ball is formed.
PLACE dough on a piece of plastic wrap. Roll it into a log (about 2 inches in diameter). Twist ends tightly and refrigerate for half an hour.
PREHEAT oven to 350°F.
REMOVE the plastic wrap and slice the roll into ¼ inch cookies. Place cookies on a greased baking sheet and bake for 10-12 mins. Allow to cool.
DIP half in Chocolate Cream Fondue (or chocolate) and sprinkle with Vanilla Turbinado Sugar if desired.
PULSE flour, powdered sugar, and Hazelnut Cookie Tea in a food processor until the tea becomes a fine powder.
ADD the seeds from the vanilla bean, Himalayan Fine Mineral Salt, and butter. Continue pulsing until dough is completely mixed and then remove the dough from the mixer. Knead dough by hand until a ball is formed.
PLACE dough on a piece of plastic wrap. Roll it into a log (about 2 inches in diameter). Twist ends tightly and refrigerate for half an hour.
PREHEAT oven to 350°F.
REMOVE the plastic wrap and slice the roll into ¼ inch cookies. Place cookies on a greased baking sheet and bake for 10-12 mins. Allow to cool.
DIP half in Chocolate Cream Fondue (or chocolate) and sprinkle with Vanilla Turbinado Sugar if desired.
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