Hazelnut Spritz Cookie Recipe

The hazelnut spritz cookie recipe turns out one delicious and elegant looking cookie! These look great on a Sunday brunch plate.


3/4 cup toasted hazelnuts (filberts), ground or chopped fine.*
1 1/2 sticks (3/4 cup) salted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

Chocolate Drizzle:
2 ounces (1/3 cup) semi-sweet chocolate chips
1/4 teaspoon shortening

Large bowl
Small microwave-safe bowl
Cookie sheets
Cookie press or pastry bag with star shape

Step 1: Preheat oven to 350 degrees F.
Step 2: In a large bowl, beat butter for 30 seconds with an electric mixer on medium speed.
Step 3: Beat in sugar until combined.
Step 4: Beat in egg and vanilla extract until combined.
Step 5: Stir in flour and ground nuts with a wooden spoon.
Step 6: Place dough into cookie press or pastry bag with star shaped tip. Pipe cookie dough in 2 1/2-inch lengths 1 inch apart onto an ungreased cookie sheet.
Step 7: Bake for 10 minutes or until edges are brown. Transfer cookies to a cooling surface.
Step 8: In a small microwave-safe bowl, combine chocolate chips and shortening and melt on medium-high setting until creamy and smooth.
Step 9: Spoon chocolate into plastic sandwich bag. Cut a small hole in corner of bag and pipe chocolate in lines across cooled cookies.

*Note: To toast hazelnuts, place hazelnuts in a single layer in a baking pan or pie tin. Bake at 350 degrees F. for about 12 minutes. Wrap nuts in clean kitchen towel. Cool for 20 minutes and then rub off skins. Grind in food processor or chop finely with knife.

The hazelnut spritz cookie recipe makes 40 cookies.