Dessert: United States – Oregon (Pacific Northwest) – Hazelnut Shortbread Cookies

Serving Size: 24

Approximate Time

Prep 40 min

Cook 20 min

Additional 55 min

Total 1 hr 15 min

Ingredients

- 1 cup (227 g) unsalted butter, room temperature
- 2/3 cup (80 g) confectioners' sugar (powdered sugar)
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
- 1 tbsp (8 g) cornstarch
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) Oregon hazelnuts, toasted and finely ground
- 2 tbsp (15 g) Oregon hazelnuts, toasted and finely chopped (optional, for topping)
- 2 oz (57 g) dark chocolate, chopped and melted (optional, for drizzle)

Instructions

Short Description:
Buttery shortbread cookies studded with finely ground Oregon hazelnuts for a rich, nutty flavor and tender crumb—perfect with coffee or tea.

Regional Notes:
This Oregon version uses locally grown hazelnuts toasted and finely ground into the dough, giving a pronounced regional hazelnut aroma and texture distinct from generic shortbread. The recipe highlights Pacific Northwest hazelnuts rather than relying solely on plain wheat flour or extracts.

1. Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper.
2. Toast the hazelnuts in a single layer on a baking sheet in the oven for 8–10 minutes until fragrant and lightly browned; cool, rub in a clean towel to remove skins, then finely grind 1 cup (120 g) in a food processor to a meal. Reserve 2 tbsp (15 g) chopped for garnish if using.
3. In a large bowl, beat the room-temperature butter with the confectioners' sugar until light and fluffy, about 2–3 minutes. Beat in the vanilla and salt.
4. In a separate bowl whisk together the flour, cornstarch, and the finely ground hazelnut meal. Gradually add the dry ingredients to the butter mixture and mix gently until a cohesive dough forms; avoid overworking.
5. Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill in the refrigerator for 30–45 minutes to firm.
6. Roll the chilled dough to about 1/4 inch (6 mm) thickness between sheets of parchment paper. Cut into rounds about 2 inches (5 cm) across to yield roughly 24 cookies; reroll scraps once.
7. Place cookies on prepared baking sheets about 1 inch (2.5 cm) apart. If using, press a few chopped hazelnuts onto the top of each cookie. Chill the shaped cookies 10 minutes in the refrigerator before baking to help maintain shape.
8. Bake for 18–22 minutes, rotating the pans halfway through, until the edges are just beginning to color very lightly. Remove from oven and let cookies rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
9. If desired, drizzle cooled cookies with melted dark chocolate and allow to set before serving. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.