Chocolate Hazelnut Shortbread Cookies
Gather the ingredients - * Butter * Milk * Vanilla extract * Flour * Powdered sugar * Hazelnuts * Coconut oil * Chocolate chips
– In the bowl of a hand or stand mixer, cream the butter until it is smooth and light. – Add the milk and vanilla extract and mix to combine.
With the mixer on low, slowly add the flour and powdered sugar. Mix until until the dry ingredients are just combined.
Add the chopped hazelnuts and fold them in to combine.
– On a lightly floured surface, roll out the dough until it is 1/4" thick. – Using a 1.5" round cookie cutter, cut out the cookies and place them on the baking sheets. – Place the sheets in the freezer for 15 minutes to chill the dough again. – Bake for 15 minutes.
In a microwave safe bowl, melt the chocolate chips and coconut oil. Drizzle over the cookies and sprinkle with chopped hazelnuts. Allow the chocolate to set before enjoying.
Store any leftover cookies in an airtight container in the fridge for up to four days.
Full recipe at mildlymeandering.com