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Sweet and Savory Vegetarian

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You are here: Home / Recipes / Desserts / Cookies / Hazelnut Shortbread with Salted Ganache Sandwich Cookies

Hazelnut Shortbread with Salted Ganache Sandwich Cookies

4.9 stars (from 9 ratings)
By Traci York — Updated December 11, 2022 — 65 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.
Rich dark chocolate paired with a light shortbread cookie, these Hazelnut Shortbread with Salted Ganache Sandwich Cookies are slightly addicting, fun to make and give!
 
Hazelnut Shortbread with Salted Ganache Sandwich Cookies

Hey y’all! How are you? Have you decked the halls? Is it a work in progress?

I’ve not, but I’ve been deckin’ my kitchen with flour, butter and sugar. I’ve been bakin’ y’all.  How about you?

Last month I asked what y’all wanted to see for the up-coming holiday season. There was a resounding call for holiday food gifts, among a few other things I’ll be sharing in the new year.

Hazelnut Shortbread with Salted Ganache Sandwich Cookies

I think this is my favorite cookie I’ve made all year. Hazelnut flour does something magical to dough. It transforms the flavor and texture to something that’s hard to describe.

Tender but sturdy comes to mind, but the nuts also impart a subtle added sweetness that takes this cookie from ordinary to extraordinary.

Hazelnut Shortbread with Salted Ganache Sandwich Cookies

Table of Contents

  • Why is Shortbread a Favorite?
  • A Few Recipe Notes
  • More Shortbread Recipes to Love
  • Hazelnut Shortbread with Salted Ganache Sandwich Cookies

Why is Shortbread a Favorite?

Shortbread is my most favorite of all cookies. Why?? Not only because butter (duh), but because with a basic recipe, it’s so versatile. Let me share why: 

  • Make ahead: the dough can hold for up to two months in the freezer.
  • Easy: it comes together super quick. You can roll it out for cut cookies of any shape like these Dark Chocolate Cocoa Nib Shortbread Cookies, or shape it into a log and cut it into round cookies like these Cocoa Nibby Pecan Shortbread Cookies and Bourbon Vanilla Bean Shortbread Cookies.
  • Flavorful: shortbread can take on many different flavors from bourbon (hooray!), nuts, chocolates and extracts, to dried fruit, zest and juice. Their flavor improves with a few days on them too!
  • Homemade or DIY Gifts: People love receiving homemade gifts. Shortbread is shelf stable and will keep for several weeks tightly wrapped. So send them to friends and family near and far!
  • Multipurpose: shortbread can be cut to varying thickness, shaped into thumbprint cookies or sandwich cookies.

For this recipe, I’ve made a basic dough into a tender sandwich cookie. If you’re short on time and want to forego the ganache, Hazelnut Shortbread makes a tasty stand-alone cookie too.

Hazelnut Shortbread with Salted Ganache Sandwich Cookies

This cookie is tender, rich, and decadent with just the right amount of salt. The texture is somewhere between crisp and crumbly yet sturdy enough to hold up to the creamy, rich ganache.

A Few Recipe Notes

  • An external oven thermometer will ensure the oven is at the proper temperature. Proper oven temperature is super important in baking, especially when baking shortbread. 
  • Cut the dough cold. A clean cut means a cleaner edged cookie. Depending on the temperature of your kitchen, this may mean placing the dough back in the refrigerator after rolling or prior to cutting.
  • Be sure to chill the dough for at least 20 minutes prior to baking.
  • Thickness of the cookie matters. Use a ruler to measure the thickness – you want it just over, but not less than 1/4″ .  

More Shortbread Recipes to Love

  • Dark Chocolate Cocoa Nib Shortbread Cookies
  • Bourbon Vanilla Bean Shortbread Cookies
  • Vegan Dark Chocolate Shortbread Cookies
  • Cocoa Nibby Pecan Shortbread Cookies
Hazelnut Shortbread with Salted Ganache Sandwich Cookies
Print Recipe

Hazelnut Shortbread with Salted Ganache Sandwich Cookies

Prep Time:30 minutes minutes
Cook Time:25 minutes minutes
Rest Time:2 hours hours 10 minutes minutes
Total Time:3 hours hours 5 minutes minutes
Servings:32 Sandwich Cookies
Calories:175kcal
Author:Traci York
This cookie is tender and decadent with just the right amount of salt. The texture is somewhere between crisp and crumbly yet sturdy enough to hold up to the creamy, rich ganache - it's dark and mildly sweet.  Delicious anytime of year, but makes a delightful gift especially during the holidays. NOTE: Prep time above is an estimate based on my experience making these cookies. This time can vary widely depending on baker experience. {Please read updated notes in the notes section.} 

Ingredients

For the Cookies:

  • 1 C or 2 Sticks Unsalted Butter room temperature 230g
  • 2/3 C Cane Sugar 158g
  • 1/2 tsp Sea Salt
  • 2 tsp Vanilla Bean Paste or vanilla extract
  • 1 1/4 C All Purpose Flour 184g
  • 1 C Hazelnut Flour 115g

For the Ganache:

  • 1 1/2 C Bittersweet Chocolate at least 70% cacao, chopped into small pieces, 216g
  • 3/4 C Heavy Cream 160g
  • Fleur de Sel for sprinkling

Instructions

For the Cookies:

  • In a stand mixer with a paddle attachment, to the bowl add butter, sugar, sea salt and vanilla bean paste. Beat 3 minutes on medium speed until ingredients come together and are creamy and smooth. Add the all purpose flour and hazelnut flour. Pulse in, then turn to medium speed until the dough starts to come together and form somewhat of a ball on the paddle. This takes about one and a half to two minutes. The dough will be sticky. 
  • Dump dough onto plastic wrap and form into a disk about 1/2" (1.3cm) thick.  Wrap with the plastic wrap and place in refrigerator for at least two hours. At this point the dough can be frozen for at least two months. Double wrap and label the dough. To defrost, place in fridge overnight.
  • Remove from refrigerator and let the dough sit for about five to 10 minutes. This will bring the temperature up a bit and make it easier to work with. Sprinkle the work surface, rolling pin and top of dough with flour, and beat the dough several times with the rolling pin. This conditions the dough and readies it for rolling. Sprinkle with flour again, on top and underneath the dough, then begin rolling into a rough circle to a little over 1/4" (0.6cm) thick. Reflour the work surface, pin and dough as needed. These cookies are a bit sticky. It's important to keep the dough at the same thickness (1/4") throughout so that the cookies each bake evenly. This dough can be rolled between parchment paper if desired. I choose not to do this because, for me, the parchment simply gets in the way. 
  • Line a sheet-pan with parchment paper. Dip the cookie cutter in flour and begin cutting out the cookies. I used a 1 1/2" (3.8cm) fluted round cutter like these. Transfer the cookies to the sheet-pan using an offset spatula. Gather the scraps, kneading and working the dough to make another disk, reroll and cut. You'll probably need to pop the dough back in the fridge for rerolling if your kitchen is warm. The cooler the dough, the cleaner the cut. Do this until all the dough has been used. There's no need to worry about over working the dough.
  • Place the cookies in the refrigerator for 20-30 minutes prior to baking. Do not skip this step or the cookies will spread. Preheat the oven to 325F (160C) An oven thermometer is helpful in making sure the oven is at the proper temperature. Place baking rack in center of the oven. Now is a good time to make the ganache (see below).
  • Bake cookies for 25-26 minutes or until golden, rotating the pan 1/2 way through the bake time. Start checking on the cookies at about 22 minutes due to oven variations. They'll be darker on the bottom than the top and still slightly soft in the center (they'll firm up as they cool). Remove from oven and using an offset spatula, carefully transfer cookies to a cooling rack to cool completely before making the sandwich cookies.

For the Ganache:

  • Place the chopped chocolate into a bowl. Meanwhile heat the cream on medium heat just until bubbles appear around the edges of the cream. Pour the cream over the chocolate. Allow it to set for two minutes without stirring. Use a spatula to gently start folding and slowly stirring the chocolate until all the chocolate is melted and the ganache is smooth. Place plastic wrap right on the surface of the ganache so that a skin doesn't form. Allow to set at room temperature to thicken for at least an hour.
  • Check the ganache to see it has thickened. It shouldn't be runny, but should be thick enough to pipe, like the consistency of very soft butter. If not, place it in the microwave for no more than 5 seconds. Stir well. Place #18 open star pastry tip in a pastry bag and fill with ganache. Alternatively, fill a plastic zip bag with ganache, forcing it into one corner and cut a small hole in the corner. Pipe the ganache just inside the edge of a cookie in a circular motion moving from the edge to the center. Sprinkle a few flakes of Fleur du Sel over the ganache and top it with another cookie.
  • Store in a covered container for up to one week. If making the cookies without the ganache, the cookies can be stored for up to two weeks.

Notes

UPDATE: Due to a few comments I've received in the comments section, I've retested this recipe, baking at three different temperatures (325F - 25 min, 350F - 15 min, 375F 10 min).  I continue to get the cleanest edges, golden color, no spreading and crispiest cookies at 325F for 25 minutes (the low temp and long bake time gets the cookies nice and dry - this is what I'm after in shortbread). 
A few important tips for success: 1. An external oven thermometer will ensure the oven is at the proper temperature. You'd be surprised at how widely ovens vary in their inaccurate calibration. For example, I have to set my oven to 335F to get it to 325F. It makes a difference. 2. Cut the dough cold. A clean cut means a cleaner edged cookie. Depending on the temperature of your kitchen, this may mean placing the dough back in the refrigerator after rolling or prior to cutting. 3. Be sure to chill the dough for at least 20 minutes prior to baking. 4. Thickness of the cookie matters. Use a ruler to measure the thickness - you want it just over, but not less then 1/4" .  
Inspired by The Grand Central Bakery
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 175kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 40mg | Potassium: 58mg | Fiber: 1g | Sugar: 8g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

 

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  1. Avatar for RachelRachel

    December 16, 2020 at 4:21 pm

    5 stars
    These are some of my favourite biscuits to make, especially for the Christmas season!
    I just wanted to mention though that 325F isn’t 180°C it’s actually ~160°C.
    When I first baked these I wondered why they only took 15 minutes until done but I now know it’s because I was cooking at 180 instead of 160! I just thought I’d let you know :)

    Reply
    • Avatar for TraciTraci

      December 16, 2020 at 4:36 pm

      Hi Rachel! Thank you for your note and giving the recipe a go! SO happy to hear :D Thank you for your celsius temperature note – OMGEee! So glad you kept an eye on the cookies!

      Reply
  2. Avatar for TonyTony

    February 8, 2019 at 4:50 pm

    I have made these cookies twice now. The first time I had a little bit of spread but really still more or less in shape. I followed everything EXCEPT I didn’t check the temp in my oven with a thermometer. The second time I used an oven thermometer and found out my oven is running at least 25-40 degrees hot. This made all the difference. Also the first time I measured the flours in cups instead of using the weight – the second time I weighed the flours.

    I also did these on convection reducing the suggested temp by 25 degrees which worked great.

    Thank you for a well tested and explained recipe!.

    Reply
    • Avatar for TraciTraci

      February 10, 2019 at 1:00 pm

      Hi Tony! Thank you so much for your note and sharing your trials with us. So happy to hear your success! Indeed, shortbread can be finicky when it comes to oven temperature simply because their’s so much butter involved. Oven temperature DOES make a difference and IMHO, is worth going the bit of extra effort to make sure the temperature is accurate – especially in baking. So glad you enjoyed the cookies!

      Reply
  3. Avatar for SarSar

    March 10, 2017 at 10:07 pm

    4 stars
    I’m having troubles keeping the cookies from spreading. I made sure to refrigerate the cookies for over an hour before putting them in the oven. Thoughts?

    Reply
    • Avatar for TraciTraci

      March 11, 2017 at 8:28 am

      Hi Sar! I’m sorry you’re having difficulty with cookie spread. Several factors can be the cause of this. Do you have an oven thermometer to make sure the cookies are baking at 325F? If too much air is incorporated into the butter and sugar when mixing, this can cause cookie spread. Also, water content in butter varies. I use Organic Valley butter… Unfortunately, water percent is not something that is labeled on butter, so it’s really hard to know if this is the issue. I hope this helps.

      Reply
  4. Avatar for Joan ArrudaJoan Arruda

    May 6, 2016 at 8:30 am

    5 stars
    Thank you, thank you! I used to make these cookies for family on special occasions but lost the recipe a while back. Now that you can buy hazelnut meal, I can skip a few steps that were time consuming ie the cracking, peeling ,and roasting of the nuts, I also used melted Dove chocolate inside the sandwiches instead of ganache. Thank you again, and my family will thank you also.

    Reply
    • Avatar for TraciTraci

      May 6, 2016 at 4:13 pm

      Hooray, Joan! Thank you for your note. These cookies are so tender and have such a fabulous texture. I hope you’ll give the ganache a go. It really takes these cookies to extraordinary! I hope you enjoy the recipe! :D

      Reply
  5. Avatar for MansiMansi

    February 19, 2016 at 10:53 pm

    Thank you so much for thw quick reply! Also can use granulated sugar or brown sugar instead?

    Reply
    • Avatar for TraciTraci

      February 20, 2016 at 1:15 pm

      Feel free to try it! Brown will increase the hydration a bit so I would stick with granulated if you need to change the type of sugar you use! ☺️

      Reply
  6. Avatar for MansiMansi

    February 19, 2016 at 12:07 pm

    Hi these cookies look amazing and love that they are egg-free! Can’t wait to try them! Can we use vanilla extract instead of vanilla bean paste? If yes how much would it be?

    Reply
    • Avatar for TraciTraci

      February 19, 2016 at 12:22 pm

      Hi Mansi! Yes, yes! Use vanilla extract, same amount, two tsp. They’re soooo good! :D

      Reply
  7. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet

    December 18, 2015 at 1:42 pm

    5 stars
    These sandwich cookies are absolutely divine, Traci! Pinning!

    Reply
    • Avatar for TraciTraci

      December 18, 2015 at 5:39 pm

      They’re hard to resist, Lauren! Thank you my dear! :D

      Reply
  8. Avatar for Alison @Food by MarsAlison @Food by Mars

    December 17, 2015 at 6:22 am

    5 stars
    These look so delicately gorgeous, Traci! And hazelnut is so amazing… just beautiful. And thanks for this amazing giveaway!!

    Reply
    • Avatar for TraciTraci

      December 17, 2015 at 9:16 am

      Thank you Alison! :D

      Reply
  9. Avatar for Alyssa @ My Sequined LifeAlyssa @ My Sequined Life

    December 15, 2015 at 7:54 pm

    Yes yes yes! I think I love every little thing about these Traci! Man that ganache looks like perfection. I’ve never experimented with hazelnut flour before but I think I need to pick some up, pronto!

    Reply
    • Avatar for TraciTraci

      December 16, 2015 at 5:57 am

      Oh yes, Alyssa, pick up that hazelnut flour… it’s soooo good and ads a really nice texture to this cookie. And that salted ganache? Heaven! Thank you my dear! :D

      Reply
  10. Avatar for AysegulAysegul

    December 15, 2015 at 1:05 pm

    I really do not know how you do it. 9 photos per post and they AHMAYZINGGG!
    This is like nutella shortbread cookie with all the hazelnuts and chocolate ganache. Seriously, YUM!
    Cheers!
    The girl, who wishes that she was the one who took that bite in the last photo – aka “Ice”

    Reply
    • Avatar for TraciTraci

      December 16, 2015 at 5:55 am

      Awwhhhh, thank you my dear! You too! SO many photos, I just can’t help myself! :D Cheers to you my dear! May it snow, snow, snow for my ex Tropical Island Friend! :D

      Reply
  11. Avatar for Shawn @ I Wash You DryShawn @ I Wash You Dry

    December 14, 2015 at 3:16 pm

    These look all kinds of delicious!

    Reply
    • Avatar for TraciTraci

      December 14, 2015 at 6:50 pm

      Thank you Shawn! :D

      Reply
  12. Avatar for Cheyanne @ No Spoon NecessaryCheyanne @ No Spoon Necessary

    December 14, 2015 at 6:19 am

    First of all, you take THE most gorgeous photos EVER. I always feel like I can taste your food. So I have learned to not visit you hungry. :) I just had breakfast and now I want these dang cookies… so much for my plan. Guess I can’t visit you and NOT get hungry! These cookies look just fabulous, my dear! I love shortbread cookies too, but you totally took them up 300 notches. Hazelnut, cookie sandwich AND ganache?! Stop it. Too much deliciousness!!!! These would make a great gift, if I don’t eat them all first! PINNED!!! Cheers, my dear friend – to a beautiful day and these cookies in my belly!

    Reply
    • Avatar for TraciTraci

      December 14, 2015 at 3:00 pm

      Thank you Cheyanne! :D Ohhh good… thank you for your feedback too! That’s good to hear! I had a cookie after breakfast, I have to admit. I’m swimmin’ in cookies over here Chey.. save me! I’m trying to get most of them to the post office prior to my devouring them all… I’m up to five different varieties of shortbread. I’m obsessed! Heeeelp! :D

      Reply
  13. Avatar for Claudia | The Brick KitchenClaudia | The Brick Kitchen

    December 13, 2015 at 9:55 pm

    Like a completely sophisticated and grown-up version of nutella shortbreads, I love it! Especially that salted ganache – serious cookie envy going on here Tracy! I have been full-out into the Christmas baking too, but mostly at work – hundreds of jars of biscotti, chocolate chip, panforte, fudge, amaretti, anzacs, macaroons, peanut brittle – it’s crazy!! x

    Reply
    • Avatar for TraciTraci

      December 14, 2015 at 2:57 pm

      You know, I’ve never had Nutella? But if it tastes anything like these… Okay! I’m sold! Oh my you’ve been baking a lot! Biscotti is so hot this time of year.. but I’m not a fan. Perhaps I’ve just not tried a recipe I like? Indeed peanut brittle, fudge, amaretti… so fun! I bet it’s crazy my dear! :D

      Reply
  14. Avatar for AbidaAbida

    December 13, 2015 at 9:25 am

    These are so drool worthy! Love the nutty, chocolately and salty combo. I have featured your delicious recipe on my weekly round up here on my blog http://www.theredlychee.com/the-weekly-round-up-12/

    Reply
    • Avatar for TraciTraci

      December 13, 2015 at 12:46 pm

      Hi there Abida! Thank you so much for including me on your beautiful blog and round-up! The salty is so fabulous here! I’m in loooove! :D

      Reply
  15. Avatar for AshaAsha

    December 12, 2015 at 5:21 pm

    5 stars
    Traci that looks wicked yummy. This is a treat for sure, love the hazelnuts and the ganache. You are simply amazing with your pictures and food. It show how much thought goes into every post.
    On another note, We’ve decorated a bit, but like you I’ve been in the kitchen more;). We will be travelling for few days during Christmas, so no big cooking plans for the day.
    Pinning everything that you come up with.
    Have a fab weekend my friend.

    Reply
    • Avatar for TraciTraci

      December 13, 2015 at 12:50 pm

      Hiii Asha! hehe – wicked yummy! No doubt a treat worth the indulgence. Thank you for your kind words my dear and your pins!! Yup – the kitchen is where it’s at! Like you, I love spending time there, but this time of year, especially! xo

      Reply
  16. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    December 12, 2015 at 5:55 am

    Ha! I’ve totally been decking my kitchen. And that’s about it. I’m being a scrooge when it comes to decorating this year for some reason. But I’m definitely not a scrooge when it comes to baking! Shortbread cookies are my favorite too. Love the addition of hazelnut flour (I just made hazelnut madeleines this week!) and of course, that chocolate ganache in the middle doesn’t hurt either. Yay yay!

    Reply
    • Avatar for TraciTraci

      December 13, 2015 at 12:47 pm

      Hahahaa! Love it! No scrooge, Liz. I had plans to decorate a bit, but I’ve not gotten to it! No doubt.. we’ll just keep deckin the kitchen! HA! :D

      Reply
  17. Avatar for TraciTraci

    December 11, 2015 at 8:19 pm

    Hehe! It’s a mess.. the kitchen just stays that way this time of year! Hi Kevin! Thanks for stopping by :D and for your pin! Oh they’re the best, eh?

    Reply
  18. Avatar for Amanda PaaAmanda Paa

    December 11, 2015 at 7:54 pm

    my kitchen is way more on the sweet side than the savory these days. tis the season! the best of seasons. you make the sandwich cookie look like a star Traci. xo

    Reply
    • Avatar for TraciTraci

      December 11, 2015 at 8:21 pm

      Thank you my dear! No doubt Amanda, mine too… I’ve been giving a lot away lately! :D

      Reply
  19. Avatar for SueSue

    December 11, 2015 at 7:35 am

    I can’t easily find hazelnut flour in the UK – found one online source but they wanted £12 for 500g. Could I perhaps toast and then grind my own hazelnuts in a food processor instead? Wondered if they might go to paste a bit when grinding with the oil in the hazelnuts. Appreciate any suggestions on this as I love the recipe and was keen to make for a friend for Xmas

    Reply
    • Avatar for TraciTraci

      December 11, 2015 at 2:20 pm

      Hi Sue! Hazelnut flour can get expensive. I caught mine on sale and I think my Co-op carries them in bulk. But you could try grinding your own hazelnuts. I have done it before, not with this recipe, but shortbread is very forgiving so I feel good about it working just fine. Just watch them closely when pulsing in a food processor because, like you know, they could turn to a paste rather quickly. Toast them first to bring out their flavor, on 163C (325F) for about 8-9 minutes. I hope this helps and you enjoy the recipe! Thank you again for your note. :D

      Reply
  20. Avatar for Kelly @ Inspired EdiblesKelly @ Inspired Edibles

    December 10, 2015 at 5:59 pm

    Wicked shortbread sister! I agree, really tough to beat a shortbread cookie (something about that butter, sugar, flour combination :D) love the hazelnut but didn’t realize you were using it in flour form; very cool. I must admit ever since you mentioned espresso on IG I’ve got that swirling around in my head too… never mind visions of gingerbread ;0). Decked the halls? yeah, definitely a work in progress LOL. Smooch, x.

    Reply
    • Avatar for TraciTraci

      December 11, 2015 at 7:42 am

      Thank you my dear! What else do you need? Sugar, flour, butter and chocolate… I mean come on! Forget the veggies! Bob’s has a really nice hazelnut flour that I’ve been using. I’m enjoying the texture it imparts to cookies, tarts and energy bites. Ohhhh yes…. add a bit of espresso pow to that chocolate – heaven! Or better yet.. to the shortbread… GAH!! xo

      Reply
  21. Avatar for geraldine | Green Valley Kitchengeraldine | Green Valley Kitchen

    December 10, 2015 at 4:36 pm

    Such gorgeous photos, Traci! Love the shortbread, hazelnut, ganache combination. I think hazelnut is very under appreciated. And I, homemade gifts really are the best. I’m in the middle of getting my decorating groove on – the outside is all done – now just have to tackle inside!

    Reply
    • Avatar for TraciTraci

      December 11, 2015 at 7:36 am

      Thank you Geraldine! I’ve had to change up my light strategy since it’s sooo dark out.. Still using natural light, but just had to move locations.. further from the kitchen :( . Hooray for getting the outside decorated! I bet your place is spectacular! :D

      Reply
  22. Avatar for Thalia @ butter and briocheThalia @ butter and brioche

    December 10, 2015 at 1:34 pm

    5 stars
    These photos have got me craving a good sandwich cookie to devour Traci.. YUM.

    Reply
    • Avatar for TraciTraci

      December 11, 2015 at 7:31 am

      Thank you Thalia… crave-worthy indeed! :D

      Reply
  23. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    December 10, 2015 at 11:55 am

    5 stars
    I really wish I could pluck a cookie right off the screen. Such warm cozy colors and flavors. Now I’m wanting to share cookies and milk with you. This keeps happening, doesn’t it?! Thanks for sharing, my dear! xo

    Reply
    • Avatar for TraciTraci

      December 10, 2015 at 1:31 pm

      Hehe! I wish I could just walk one right over to you my dear! Thank you Annie! I love your description, warm and cozy! xo

      Reply
  24. Avatar for miramira

    December 10, 2015 at 7:24 am

    Love hazelnut and these shortbread cookies book beautiful and delicious! Pinning! Love the giveaway!

    Reply
    • Avatar for TraciTraci

      December 10, 2015 at 10:54 am

      Thank you Mira and for your pin! Such a fun giveaway! :D

      Reply
  25. Avatar for CherylCheryl

    December 9, 2015 at 1:11 pm

    5 stars
    I had to comment.. I was looking at the Pinterest board and saw these and thought “those HAVE to be Traci’s..” aha!! Gorgeous photography as always, and they sound incredible!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 3:26 pm

      Yayyyy!! Hiiii Cheryl! Oooh that Pinterest does it every time, right?! Thank you for stopping by… you’re so sweet my dear. Thank you!! :D

      Reply
  26. Avatar for Heather masonHeather mason

    December 9, 2015 at 11:34 am

    These cookies look amazing, I love that you added hazelnut! And your photography is so beautiful Traci!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 3:25 pm

      So happy you like them, Heather and thank you for your kind comments! :D

      Reply
  27. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    December 9, 2015 at 10:39 am

    I’ve decked half my tree and then..got distracted? Ha. These cookies look utterly delicious – so much love for chocolate and hazelnut!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 3:11 pm

      Haha… that will be me too… I can’t seem to get anything fully done! ha!! A perfect pair, eh? Thank you Tessa!

      Reply
  28. Avatar for EmilyEmily

    December 9, 2015 at 8:19 am

    Such an irresistible cookie, Traci! Hazelnut anything is always a favorite of mine. And chocolate ganache sandwiches… yum. So lovely!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 9:28 am

      Thank you Emily. Such a simple flavor combination that seems to win the hearts of so many. I love it too! :D

      Reply
  29. Avatar for Rakhee@boxofspiceRakhee@boxofspice

    December 9, 2015 at 5:48 am

    You’re killing me with these cookies Traci! I think I put on 5 pounds just looking at them!!!! And I don’t care if I’m short on time, I need that ganache sandwiched so deliciously between those heavenly pieces of shortbread!!!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 9:27 am

      No doubt, putting on 5 pounds is easy to do this time of year! I feel the same about the ganache, but these are quite tasty standing alone! Think in a bowl of ice cream! :D Thank you my dear!

      Reply
  30. Avatar for Lisa @ Healthy Nibbles & BitsLisa @ Healthy Nibbles & Bits

    December 8, 2015 at 11:59 pm

    We haven’t quite decked the halls over here yet as we’ll be heading to England soon! Baking cookies is the perfect way to celebrate this holiday season. These shortbread cookies would be finished in my house in no time! And my, oh my, this is an epic giveaway!!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 9:26 am

      Hooray for traveling! WOW! I would love to go to England; what an adventure! Good for you Lisa. I’m looking forward to hearing all about it! Yeah.. the cookies. I gotta give them away, FAST because I have no self control! hehe! :D

      Reply
      • Avatar for Lisa @ Healthy Nibbles & BitsLisa @ Healthy Nibbles & Bits

        December 10, 2015 at 7:49 pm

        It’s going to feel weird having someone cook for me every day! Will definitely let you know how the trip goes!

        Reply
        • Avatar for TraciTraci

          December 11, 2015 at 7:42 am

          No doubt… mixed feelings? I can’t wait, Lisa!! Wishing you the best! :D

          Reply
  31. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    December 8, 2015 at 9:06 pm

    Oh Traci, you never cease to take my breath away with your photos and your recipes. These cookies are absolutely divine. What I wouldn’t give to have your pastry skills! Or at least have you live a little closer so I could be your taste tester. :)

    Such a great giveaway too! Thank you for sharing!

    Reply
    • Avatar for TraciTraci

      December 9, 2015 at 9:25 am

      Thank you Sarah! I’ve just practiced, a lot! :D I’d love to share the deliciousness with you… I would be so fun to live closer! :D

      Reply
  32. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    December 8, 2015 at 3:44 pm

    OMG Traci! These cookies WILL be an absolute favorite of mine, I guarantee it! I LOVE shortbread and that salted ganache!! WOW!! They look spectacular. Your photos have me wishing I could just grab one from the computer screen! Thanks so much for sharing this one!

    Reply
    • Avatar for TraciTraci

      December 8, 2015 at 3:51 pm

      You’re hooked! You will absolutely love these Mary Ann… The textures, flavors and just everything. They just come together so well! I love this one too! I hope you enjoy them… Tom too! xo

      Reply

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