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Scotch Shortbread Thins w/ Hazelnut Crea




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


Thin, slightly crisp hazelnut shortbread cookies are the perfect foil for a decadent chocolate and hazelnut spread. Use a thin spatula when transferring the tender dough cutouts to the baking sheet.





List of Ingredients



• COOKIES:
  
• 1 cup unsalted butter, softened
  
• 1/2 cup sugar
  
• 1/8 tsp salt
  
• 2 1/4 cups all-purpose flour
  
• 1/2 cup (4 oz) toasted skinned hazelnuts, very finely chopped*
  
• 1 cup chocolate-hazelnut spred (such as Nutella), room temperature
  
• GARNISH:
  
• powdered sugar
  
• 2 oz semisweet chocolate, melted**
  






Instructions



1. Heat oven to 350. Line 2 baking sheets with parchment paper.
   
2. Place butter, 1/2 cup sugar and salt in food processor. (Dough also can be made using mixer.) Pulse 30 to 60 seconds or until blended. Add flour and nuts; pulse 1 to 2 minutes or until dough just begins to form.
   
3. Turn out onto lightly floured surface; knead briefly until smooth. Shape into flat round. Lightly flour both sides of round; place between 2 pieces of parchment paper. Roll into 18x6-inch rectangle (it should be a scant 1/4 inch thick). Cut cookies using 2-inch round cookie cutter with scalloped edges; place 1 inch apart on baking sheets. Combine scraps and trimmings; roll out and cut with cookie cutter.
   
4. Bake, one sheet at a time, 10 to 13 minutes or until edges are just golden brown and surface begins to color. Place cookies on wire rack; cool completely.
   
5. When cool, place cookie on work surface; spread bottom of cookie with 1 1/2 tsps chocolate-hazelnut spread. Lightly top with another cookie. Repeat until all cookies have been used. Dust half the cookies with powdered sugar; drizzle remaining cookies with melted chocolate.
   






Final Comments


2 1/2 dozen sandwich cookies

*To toaste and skin hazelnuts, place nuts on baking sheet. Bake at 350 for 5 to 10 minutes or until lightly toasted. Place on kitchen towel; cover with second towel. Cool slightly. Briskly rub hazelnuts with towel until skins flake off. Some stubborn skins may remain, which is okay.

**To melt chocolate, place 2 oz finely chopped semisweet chocolate in microwave-safe bowl. Microwave on high 30 seconds; stir. Continue to microwave at 10-second intervals until almost melted. Stir until melted and smooth.