31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Chocolate Shortbread Cookies with Hazelnut & Sea Salt MAKES: 36 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 15–20 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: DIFFICULT These cookies are inspired by the hazelnut orchards of Oregon. They’re intensely chocolatey without being overly sweet! Recipe courtesy of Erin Lynch of Platings and Pairings. 1 cups Bob’s Red Mill® Organic Unbleached White All-Purpose Flour cup unsweetened Cocoa Powder tsp Baking Powder tsp Kosher Salt 1 cup unsalted Butter or vegan Butter cup Sugar 1 tsp Vanilla Extract 12 oz Bittersweet Chocolate, finely chopped (divided) 1/2 cup chopped Hazelnuts Flake Sea Salt Instructions 1. Sift together the flour, cocoa powder, baking powder and salt. Set aside. 2. Cream together the butter and sugar in a stand mixer fitted with a paddle attachment, until light and fluffy. Slowly add in the flour mixture until just combined. 3. Add vanilla and half of the chopped chocolate and beat until mixed. 4. Lightly flour your working surface and divide the dough in half. Roll each half of dough into a log, about 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. 5. Preheat oven to 300°F. Slice the cookie logs into 1/4-inch thick rounds and place on cookie sheets. 6. Bake for 15–20 minutes. The cookies will still be slightly soft to the touch. Let sit for 5 minutes, then transfer to wire racks to cool completely. 7. Line a baking sheet with parchment or wax paper. Microwave the remaining chopped chocolate in 30 second intervals until smooth. Dip each cookie in chocolate, then place on parchment paper. Before the chocolate hardens, sprinkle each cookie with chopped hazelnuts and a sprinkling of sea salt.