Black and White Hazelnut Shortbread Cookies

25 Days of Christmas Cookies: Day 18 - Black and White Hazelnut Shortbread Cookies

 Black and White Hazelnut Shortbread Cookies are buttery and flaky with just a touch of sweetness. A dark bittersweet chocolate adds the perfect finishing touch .  

Black and White Hazelnut Shortbread Cookies
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Ingredients
  1. 3 Sticks (1 1/2), unsalted butter, at room temperature
  2. 1 cup sugar
  3. 11/2 teaspoon Frangelico Liquor ( or vanilla extract can be substituted)
  4. 3 1/2 cups all-purpose flour
  5. 1/4 teaspoon salt
  6. 6 to 7 ounces very bittersweet chocolate, finely chopped
  7. 3 ounces white chocolate
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
  3. Add the Frangelico and mix until incorporated.
  4. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
  5. Mix on low speed until the dough starts to come together. (this may take a while, don't get discouraged and continue to mix, it will come together).
  6. Dump onto a surface dusted with flour and shape into a flat disk.
  7. Wrap in plastic and chill for 15 minutes.
  8. Roll the dough 1/2-inch thick and cut with desired cutter. Place the cookies on an ungreased baking sheet.
  9. Bake for 20 to 25 minutes, until the edges begin to brown.
  10. Allow to cool to room temperature.
  11. Prepare a baking sheet lined with parchment paper.
  12. After the cookies are completely cool, Put 3 ounces of the chocolate in a glass bowl and microwave on half power for 45 seconds. Stir with a wooden spoon. Continue to heat and stir in 15-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  13. Dip 1/2 of each cookie with just enough chocolate to coat it. Lightly tap cookie to remove excess chocolate. Place dipped cookie on prepared baking sheet and place in refrigerator until chocolate is dried and set.
  14. Place white chocolate in glass bowl and follow same instructions as bittersweet chocolate to melt.
  15. Drizzle over set and dried cookies or use a decorator bag to pipe white chocolate on top of cookies. Return to refrigerator to set white chocolate.
Notes
  1. The butter in this dough makes the dough extra firm if left in the refrigerator too long before rolling. If dough becomes to firm, remove and allow to warm to room temperature. I made this mistake the first time around and ended up struggling a bit when rolling the dough. As the dough warms to room temperature it becomes softer and more pliable.
Adapted from Food Network: Ina Garten. Shortbread Cookies
Pure Grace Farms http://puregracefarms.com/

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