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Do you like butter cookies? Those super-simple cookies your grandma probably offers when you are over for tea or coffee? My grandma did that at least… ;) I think these cookies do not get enough appreciation – that’s why I made a big batch of Butter Cookies with Chocolate and Hazelnuts so everyone can have a bite and enjoy them… ;)

Butter Cookies with Chocolate and Hazelnuts | Bake to the roots

Baking really does not have to be complicated all the time. I think you are getting this quite often from me when talking about recipes :P Well… it’s a fact! There is no need to go all overboard with fancy three-tiered layer cakes with five different fillings all the time. Less is more, not only in design ;) So why not keep it simple. Easy cookies coated with some chocolate and hazelnut sprinkles. Yay! ;)

I already got a similar recipe for Danish Butter Cookies here on the blog. That one is even easier because you do not need to work with melted chocolate – some sugar on top and you’re done decorating ;) So in case you want to make butter cookies someday, you can choose between these ones here or the easier ones.

If you are making these cookies here right now – in summer – you should better store them in a cool place like your fridge. If they get warm the chocolate will melt pretty quickly and eating them would end up in a big mess – unless you like that kind of a mess… who knows. Not judging ;P

Anyway. When you make them all you got to do is dipping them into the chocolate, adding the chopped hazelnuts on top and then place em on a board lined with some paper… and then off to the fridge. The chocolate will harden faster and your fingers will stay clean. Also, store them in a box with some paper between layers – in the fridge as well. Everything will stay fresh and clean ;)

INGREDIENTS / ZUTATEN

(about 12-14 cookies)

For the cookies:
1/2 cup (120g) butter, softened
1/4 cup (30g) confectioners’ sugar
1/2 tsp. vanilla extract
1 cup (130g) all-purpose flour

For the decoration:
2.5 oz. (70g) chocolate glaze chocolate, chopped
1 tsp. coconut oil
2-3 tbsp. chopped hazelnuts

(ca. 12-14 Cookies)

Für den Teig:
120g weiche Butter
30g Puderzucker
1/2 TL Vanille Extrakt
130g Mehl (Type 550)

Für die Dekoration:
70g Vollmilchkuvertüre, gehackt
1 TL Kokosöl
2-3 EL Haselnüsse, gehackt

DIRECTIONS / ZUBEREITUNG

1. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the flour and slowly mix in until just combined. Place in the fridge for 1-2 hours.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Divide the dough into 12-14 pieces and shape each dough piece into a 2.5 inches (6cm) long log, flatten a bit and place with some space in between on the baking sheet. Use a fork and press into each flattened dough roll to create a stripe pattern that covers about 3/4 of the surface. Baked for 14-16 minutes until lightly golden in color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely.

3. Chop the chocolate and melt together with the coconut oil in a bowl over a pot with simmering water or in the microwave – stir until smooth. Dip the end of the cookie without the stripe pattern into the chocolate, sprinkle with the chopped hazelnuts and let dry on a sheet of baking parchment or greaseproof paper.

1. Butter und Puderzucker in eine große Schüssel geben und hell und luftig aufschlagen. Vanille Extrakt dazugeben und unterrühren. Mehl dazugeben und vorsichtig unterrühren, bis es sich gerade mal so mit allem verbunden hat. Für etwa 1-2 Stunden in den Kühlschrank stellen.

2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig in 12-14 Portionen aufteilen und dann in etwa 6cm (2.5 inches) lange Würste formen. Diese etwas flachdrücken und mit Abstand zueinander auf das Blech setzen. Mit einer Gabel auf etwa 3/4 der Oberfläche der flachgedrückten Würste ein Streifenmuster hineindrücken und dann für 14-16 Minuten backen, bis sie eine leicht goldbraune Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.

3. Die gehackte Kuvertüre mit dem Kokosöl in eine Schüssel geben und dann entweder über einem Topf mit köchelndem Wasser oder in der Mikrowelle vorsichtig schmelzen und glatt rühren. Die Cookies mit der Seite ohne Streifenmuster in die Schokolade tauchen und mit den gehackten Haselnüssen bestreuen. Auf einem Stück Backpapier/Butterbrotpapier fest werden lassen.

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Here is a version of the recipe you can print easily.

Butter Cookies with Chocolate and Hazelnuts

Author: Bake to the roots
Prep Time: 30m
Cook Time: 16m
Total Time: 1h
Yield: 14
Category: Cookies
Cuisine: German

Print Recipe

Description

These classic butter cookies are perfect for your next afternoon tea or coffee – with chocolate and some hazelnuts a delicious sweet treat!

Ingredients

For the cookies:

1/2 cup (120g) butter, softened

1/4 cup (30g) confectioners’ sugar

1/2 tsp. vanilla extract

1 cup (130g) all-purpose flour

For the decoration:

2.5 oz. (70g) chocolate glaze chocolate, chopped

1 tsp. coconut oil

2-3 tbsp. chopped hazelnuts

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Instructions

1. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the flour and lowly mix in until just combined. Place in the fridge for 1-2 hours.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Divide the dough into 12-14 pieces and shape each dough piece into a 2.5 inches (6cm) long log, flatten a bit and place with some space in between on the baking sheet. Use a fork and press into each flattened dough roll to create a stripe patter that covers about 3/4 of the surface. Baked for 14-16 minutes until lightly golden in color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely.