Short and Sweet! 10 Ways to Cook with Shortbread This Christmas
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Photo by: Kelsey Banfield
Shortbread and Nutella Sandwich Cookies Ingredients: 1/3 cup ground hazelnuts, 3 sticks unsalted butter (room temperature), 1 cup granulated sugar, 2 teaspoons vanilla extract, 3 1/2 cups all-purpose flour, pinch kosher salt, 3/4 cup Nutella Directions: 1. Beat butter and sugar until just combined. Mix the vanilla extract and two tsp of water. 2. Sift together the flour and salt and add it to butter mixture with the mixer on low speed. Stir in ground hazelnuts. Wrap dough in plastic wrap and chill for an hour. 3. Preheat oven to 350F. 4. Roll out chilled dough on a lightly floured surface until 1/8″ thick. Use round cookie cutters to cut out the circles. Use smaller cookie cutters to cut shapes into the tops of the cookies. Place cookies on a lined cookie sheet and chill in the fridge. Bake for 20 to 25 minutes. Cool completely. 5. Once cooled, spread the nutella between each one and sandwich the top and bottom together.
Shortbread is arguably the most popular cookie of the holiday season. It's easy to make and its buttery, ultra-tender texture makes it appeal to all ages. Infinitely versatile, shortbread takes on any form and any number of ingredients. Best of all, it requires no particular baking skill; even the most novice baker can master it. Here are 7 ways to personalize a simple batch - from sweet to savory, plain to complex, all are utterly delicious and perfect additions to your holiday baking repertoire. - By Julie van Rosendaal
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