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.

 

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.