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Chocolate Dipped Hazelnut Sandies
- 4 hours 35 minutes
- 8 ingredients
- Hazelnut
- Easy
- cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped toasted Diamond of California® Hazelnuts
- 1 cup bittersweet chocolate
- 1/2 teaspoon shortening
The Steps
- Cream butter and sugar using a stand mixer fitted with the paddle attachment. Add water and vanilla. Mix to combine. Scrap down the sides of the bowl with a rubber spatula.
- With the mixer on low, slowly add the flour. Mix in the hazelnuts. Chill the dough for at least 4 hours.
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Shape dough into 1-inch balls. Bake for 20-25 minutes, or until the cookies are a light golden color. Cool completely on a wire rack.
- While the cookies are baking, add the chocolate and shortening to a heatproof bowl. Place the bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, until the chocolate is smooth and no lumps remain.
- Dip the tops of each cookie in the melted chocolate. Allow the chocolate to set before storing the cookies in an airtight container. The cookies will stay fresh for up to 5 days.
RECIPE CONTRIBUTED BY ONE SWEET MESS
