Wow, it’s already December! Last week was a blur. Our entire house got sick with a cold but somehow we managed to still host a 17- plus person Thanksgiving without a hitch. Well, maybe there were a couple of hitches, let’s be honest, but everyone left full and with two platefuls of leftovers each to take home. How was your Thanksgiving?
Okay now, let’s talk December. Deep breath. We need to jump right into it if we’re going to stay afloat with all of this holiday business. I have some serious catching up to do guys, but can I get an AMEN for Cyber Monday!?! Christmas list for family and friends…check, check, check, checkity-check-check! Be happy you were not witness to some crazy happy dance moves going on over here this morning while Mark and the boys slept. I probably burned more calories than a Zumba class.
Speaking of calories being burned, I need to do more of that after shoving these little bundles of joy into my mouth the other day.
Delicately fragrant hazelnut chocolate shortbread cookies are everything you want and more in a cookie. The marriage of hazelnut shortbread and dark chocolate go together perfectly. Think of the flavor of Nutella, but in a dreamy, buttery shortbread.
1 stick of unsalted butter (approx. 1/2 cup)
1/2 cup of sugar
1/2 cup of hazelnut flour
1 cup all-purpose flour
1/2 teaspoon salt
1/2 of a dark chocolate bar, chopped fine
Preheat oven to 350 degrees Fahrenheit and line a cookie baking sheet with parchment paper.
In a large bowl, cream butter and sugar together. Stir in salt. Then mix in hazelnut and regular flour until well combined. Stir in chopped dark chocolate.
Scoop about 1 tablespoon size amount of dough into palm of your hand and roll into a ball. Place onto the cookie sheet and using the inside of your palm, gently press down on dough ball to lightly flatten. Repeat until done.
Bake for 10 minutes, or until lightly golden around the edges.
Allow cookies to cool completely.