The Fairy Kisses Cookies are a delightful and one-of-a-kind Christmas cookie recipe. With a sugar cookie base topped with a delightful blend of candy and meringue, these treats are a perfect addition to the festive holiday season. Get ready to indulge in these unique Christmas cookies that will surely be devoured in no time.

Every year, my kids start to celebrate their favorite season of the year earlier and earlier. This year, though, my boy already started with his favorite Christmas songs in August, and we have watched Christmas movies since September. I know the movie “Kevin alone at home” by heart now ;-).

Fairy Kisses are my favorite unique christmas cookie recipe

But what I love the most about that most beloved festive holiday season is the smell of freshly baked Christmas cookies. All those wonderful spices and smells flowing through the house—that’s what Christmas is all about for me. I could forget myself in my kitchen, kneading up festive yeasty deliciousness, preparing all the different doughs for at least 20 different Christmas cookie recipes. Yes, I’m definitely a carb lover. And no, I don’t care. Not during my favourite season ;-).

Fairy Kisses Cookies – what to expect from my favorite Christmas cookies recipe

First of all, I didn’t invent that Christmas cookie recipe or the name. I found it in a baking magazine about 16 years ago—yes, I’m already that old ;-).

So what is that cookie all about:

That tiny, beautiful, gorgeous cookie has a simple sugar cookie recipe base. Then there is that super delicious “Toffifee” candy, which is sweet and delicious already on its own. And finally, all that goodness is topped with an airy Pavlova-like meringue.

That cookie gets baked for about 15 min; that’s when the oven works its magic ;-). The heat melts that candy, and the caramel and chocolate become that super ooey gooey mess, and that meringue becomes that crisp and airy top but is still a little chewy inside.

When I want to be super fancy, I’m dusting the cookies with some edible gold dust.

And?!? Hope you are drooling right now!

Fairy Kisses are on my Christmas cookies baking list every year and every year I have to bake at least about 2 batches of them. It’s one of my favourite holiday recipes and it sweetens up the waiting for my family and I until Christmas eve .

Sweet fairy kisses and warm cookie hugs

Nina

Update: The cookies may seem undercooked when they come right out of the oven. The sugar cookie base isn’t crisp but very soft, but that’s alright. When that candy melts, it seeps a little bit into the sugar cookie dough, making the cookie chewy and not crisp. The cookies have a chewy base and a crispy meringue cloud.

If you are looking for more delicious Christmas cookies, I’ve got you covered:

• “Eisenbahner” Railroad Cookies – a folksy Austrian Christmas cookie recipe with almond paste and orange jam
• Nutty triangles – crispy shortcrust base, fruity apricot jam, a sweet nutty filling, and a little bit of dark chocolate
• Boozy chocolate cake moon cookies
• Bailey’s hazelnut chocolate shortbread cookies
• Austrian Vanillekipferl (Vanilla Crescents)
• Antonia’s all-time favorite Christmas Cookies Collection
• Speculoos Gingerbread Cookies with brown butter maple glaze
• Rudolph Reindeer gingerbread cupcakes

Fairy Kiss Cookies – a unique Christmas cookie recipe

4 from 330 votes

Recipe by Nina Course: cookies, DessertCuisine: American, austrian

Servings

48

cookies

Prep time

45

minutes

Cooking time

15

minutes

Calories

69

kcal

resting time

10

minutes

Fairy Kiss Cookies is a super delicious and unique

Christmas Cookie recipe. It can’t be missed on the Santa Cookie plate. It’s my family’s favorite Christmas Cookie recipe.

It has a crisp sugar cookie base with a Toffee Candy in the middle and a light and airy meringue on top. It’s a gooey gooey deliciousness with an airy and crips top. *Ingredients available in grams and US measurements

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Ingredients

• Sugar Cookie dough

• 300 g 300 All-purpose flour Us: 1 cup + 3/4 cup +2Tsp

• 1 tsp 1 baking powder

• 100 g 100 cold butter cut into small cubes/ Us: 7 tbsp or a little less than a stick of butter

• 1 1 egg

• 50 ml 50 heavy cream in US: 3 tbsp + 1 tsp

• 120 g 120 sugar Us: 1/2 cup 1,5 tbsp

• 48 pieces 48 Toffifee candy

• Meringue

• 4 4 egg whites large, about 160g

• 180 g 180 white sugar Us: 1/2 cup + 1/3 tbsp

• 2 tsp 2 white vinegar

• 1 1/3 tbsp 1 1/3 corn starch

Directions

• Sugar Cookie dough
• In a medium bowl, cut the cold butter cubes into the flour until the butter cubes are pea-sized crumbs.
• Add all the rest of the ingredients to the flour and assemble everything into a dough ball.
• Wrap it in plastic wrap and let it rest for 30 minutes.
• While the dough is resting, prepare the meringue.
• Roll out the dough until less than 0.5 cm thick and cut out small round disks a little larger in diameter than the Toffifee Candy.
• Put the disks on a baking sheet with about 5cm of space on all sides and put the Toffifee Candy with the flat side on top.

  • 

• Meringue
• Preheat the oven to a 150°Celsius fan, which is about 300 degrees Fahrenheit.
• Beat the egg whites in a bowl of a standing mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy and stiff.
• Sift the corn flour over the egg whites mixture and add the vinegar.
• Fold everything under carefully but thoroughly.
• Fill the mass into a piping bag with an extra large round or open star tip.
• Carefully pipe the meringue on top of the Toffifee Candy. Stay this way and let the meringue cover the whole candy. With the tip of a knife, carefully push down the meringue on the side so that it touches the dough.

  • 

• Repeat with all the other cookies.
• Place the baking sheets into the oven. Not more than 2 and bake for 5 min at 150° Celsius (300° F)
• Turn the heat down to 130 degrees Celsius ( 265 degrees Fahrenheit) and bake the cookie sheets for about 15 minutes. Then, turn off the oven open the oven door just a bit and let the baking sheet sit in the oven for another 10 minutes.
• Carefully take out the baking sheets and let cool completely.

Nutrition Facts

• Calories: 69kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 9mg
• Sodium: 22mg
• Potassium: 22mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 72IU
• Calcium: 8mg
• Iron: 1mg

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If you enjoyed that recipe, maybe you wanna try our fluffy Blueberry Brioche Babka.

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What are Eisenbahner – “Railroad” Christmas cookies

Every year at Christmas I take it upon myself to try a new Christmas cookie recipe, simply to be able to surprise my loved ones with something new in the Christmas cookie jar.

This year, I have chosen a traditional Christmas cookie recipe from my grandmother and made it my own “Homemade holiday cookies with a twist” . Eisenbahner in Englisch “Railroad” Cookies. The recipe originates in Austria and Germany, but unfortunately, I couldn’t find any more facts about the recipe.

Railroad cookies consist of a crispy shortbread base, left and right; an incredibly delicious almond paste is sprayed in a strip that looks like train tracks. After baking, the center is still filled with a delicious jam, and the cookies are cut.
Now, the cookies sound super elaborate, but they are not. The cookies are baked in long “railroad” rails and cut into individual cookies. So you get a lot of cookies made quickly and with little effort. Great, right?!?

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“Railroad” Christmas cookies but my way.

Originally, railroaders were made with a light shortbread base and a fruity berry jam smeared on top. But…. I prefer something more chocolatey and love the combination of chocolate and orange. That’s why I have a chocolate shortcrust pastry and take an aromatic sweet-tart orange marmalade as a jam. Simply incredibly ingenious in taste

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Some thoughts and tips on this vintage Christmas cookie recipe

• Firstly, please use cold butter for the shortbread.
• I grease the work surface and the dough roller well to make it easier to move the dough strips.
• The jam must be warmed in the microwave and then stirred with a spoon until smooth.
• I pipe the almond mixture on immediately after the 1st baking of the dough strips.
• If you have shortbread left over just cut out a few cookies
• Instead of orange marmalade I love to use raspberry or currant jam both harmonizes with the chocolate shortbread also quite wonderful.
• The cookies can be stored in the refrigerator or in a cool place up to 3 weeks.

Christmas cookies, Christmas cookies recipes, Christmas cookies ideas, Christmas cookies easy , Christmas cookies chocolate , Almond paste , Chocolate jam , Christmas cookies, Cookie recipes , Eisenbahner, Chocolate cookies, Austrian Christmas recipe, Almond paste  , Xmas cookies recipes, Xmas cookies recipes easy , Easy christmas baking, Xmas cookies photography

Hopefully, I could convince you with my enthusiasm and rapture to try my recipe for “Railroad” Christmas cookies this year. It’s a unique holiday cookie flavor combination.

Lastly if you make these Railroad Christmas treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Sweet hugs

Nina

Are you looking for more delicious and easy cookie recipes? Here are some more recipes to create the best holiday cookies plate ever.

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies
• Nutty Triangles

Christmas cookies, Christmas cookies recipes, Christmas cookies ideas, Christmas cookies easy , Christmas cookies chocolate , Almond paste , Chocolate jam , Christmas cookies, Cookie recipes , Eisenbahner, Chocolate cookies, Austrian Christmas recipe, Almond paste  , Xmas cookies recipes, Xmas cookies recipes easy , Easy christmas baking, Xmas cookies photography

Railroad Christmas Cookies – a folksy Austrian Christmas Cookie Recipe

5 from 44 votes

Recipe by Nina Course: christmas cookies, DessertCuisine: austrian

Servings

80

cookies

Prep time

40

minutes

Cooking time

25

minutes

Calories

57

kcal

resting time

15

minutes

These are delicious, easy Austrian Christmas cookies. These cookies are made of a crisp chocolate short pastry dough. The side tracks are made of a marzipan egg white sugar paste and filled in the middle with a tangy orange marmalade. One batch contain 80 cookies and the recipe is done in about 90 minutes.

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Ingredients

• Chocolate short pastry dough

• 240 g 240 flour all purpose

• 160 g 160 butter unsalted, cut into small cubes

• 80 g 80 sugar

• 2 tbsp 2 cocoa powder unsweetened ,for example bensdorp

• 1 pinch 1 salt

• 1/2 tsp 1/2 baking powder

• 1 1 egg yolk

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 water optional, if you feel that the dough is dry and crumbly add 1 or 2 tbsp to the dough .

• Almond paste tracks filling

• 200 g 200 almond paste also known as marzipan, cooled in the fridge for 1 hour

• 15 g 15 butter room temperature

• 1 1 egg white

• 20 g 20 powdered sugar

• 1 tbsp 1 ground almonds

• 400 g 400 orange jam fine cut, for the filling

Directions

• Chocolate short pastry dough
• In a bowl of a stand mixer with the paddle attachment on mix together the flour and butter until everything looks like ground nuts .
• Add all the other ingredients and mix until the dough comes together.
• If the dough is dry and crumbly add 1 tbsp and mix again . Add another if the dough still feels crumbly and won't come together.
• Form the dough into a ball and wrap it with cling fling and put it for 10 minutes into the fridge.
• Method 1
• After the resting time form a log.
• Dust your surface lightly with flour that the dough will not stick to the surface when rolled out. Dust your rolling pin as well.
• Now roll the lock into a rectangle 36cm x 35cm
• Cut 4 stripes lengths wise .
• Transfer the dough stripes with the help of a spatula or dough card carefully onto a backing tray prepared with baking paper.
• If the dough stripes tear don't worry just stick them together. Use a dough card to bring the stripes back into a rectangular form if necessary.
• You might need to use 2 baking trays to bake all 4 stripes.
• Bake the chocolate short pastry stripes for 10 minutes at 175C fan (350F)
• Method 2
• Take the chocolate dough out of the fridge and cut into 4 equal parts .
• Roll every part into a log about 30 cm long.
• Lightly dust a parchment paper with flour put 2-3 logs onto the parchment paper. Leave some space between the logs and roll them into rectangular stripes which are 35 cm long and 8cm wide.
• Repeat that process with the other logs.
• Bake the stripes for 10 minutes at 175C Fan (350F)
• Almond paste filling
• First crate the almond paste with a rough grater.

  • 

• Then mix in a mixing bowl of a stand mixer with the whisk attached the egg white with the sugar until stiff and glossy .
• Now whisk in another bowl the grated almond paste, ground almonds and the butter together.
• Add half of the stiff egg white mixture and fold it into the almond butter batter .
• Add the rest of the egg white mixture and fold it in again.
• Fill the batter into a piping bag with a 1cm (0,25 inch) open star piping tip (Number 19 or 20)

  • 

• When the chocolate cookie dough stripes are baked for 10 minutes let them slightly cool and then start piping the tracks.
• Pipe two tracks on each side of every chocolate cookie stripe and bake again for 10 more minutes.

  • 

• Jam filling
• When the baking time is almost over pour the orange jam into a bowl and reheat it for 1-2 minutes in your microwave. The orange jam should be at body temperature . Stir the jam with a spoon until smooth.
• Take the baking trays out of the oven and fill the middle of every strip with the orange jam.

  • 

• Let the train track stripes sit for about 10 minutes and then cut them into train track cookie slices. Every cookie should be about 1,5cm large (thats about 0,6 inch).

  • 

• Transfer the cookies onto a cooling rack and let them cool completely .
• When the cookies are cooled you can store them into airtight cookie boxes but make sure to put a piece of baking parchment between the cookies before you add the cookies on top of each other.
• Store the cookies in your fridge. They will stay good and delicious for up to 3 weeks.
• Have a lovely christmas time with your family and I hope you love those cookies as much as we do.

Nutrition Facts

• Calories: 57kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 7mg
• Sodium: 18mg
• Potassium: 19mg
• Fiber: 0.3g
• Sugar: 5g
• Vitamin A: 61IU
• Vitamin C: 0.2mg
• Calcium: 9mg
• Iron: 0.2mg

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This recipe for boozy chocolate cake moon cookies belongs to my all-time favorite Christmas Cookie recipes. These cherry-rum slices are wonderfully juicy and have a really nice rum aroma.

If you are interested in other Christmas Cookie recipes visit our blog post Antonias favorite Christmas Cookies collection.

How to make my favorite boozy chocolate cake moon cookies:

In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine. 

Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.

After baking spread 70ml of the rum evenly on top of the warm cake. 

For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.

How to best cut the half moon cookies

Using a round cutter or a glas (with thin glas walls) ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Boozy Chocolate Cake Moon Cookies

5 from 11 votes

Recipe by Antonia Course: christmas cookies, festive dessertsCuisine: austrian

Servings

100

pieces

Prep time

40

minutes

Cooking time

12

minutes

Calories

40

kcal

This is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!

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Ingredients

• 160 g 160 butter unsalted, soft

• 100 g 100 brown sugar

• 60 g 60 granulated sugar

• 1 pinch 1 salt

• 2 tsp 2 lemon zested

• 4 4 eggs

• 50 g 50 ground almonds

• 150 g 150 All Purpose flour

• 2 tbsp 2 dutch processed cocoa powder

• 140 ml 140 rum Mautner Kirschlikör Rum

• 250 g 250 confectioners sugar

• edible glitter powder

Directions

• Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.
• In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
• Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
• After baking spread 70ml of the rum evenly on top of the warm cake.
• For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
• Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
• Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.

Nutrition Facts

• Calories: 40kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 15mg
• Potassium: 12mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 49IU
• Vitamin C: 1mg
• Calcium: 4mg
• Iron: 1mg

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This year I started early with my Christmas bakery in the middle of November. Did you know that baking cookies is the perfect idea for a date with your significant other? Well me neither but that’s how I got together with my lovely boyfriend and shared our first kiss while baking and eating christmas cookies. Romantic isn’t it?

Now back to my Christmas cookie collection ?

• First off I start with my own recipe for Austrian Vanillekipferl (vanilla crescents). These are made with whole grain flour and part brown sugar. My whole family loves them and they are my favorite for the christmas time. If you want to try an Austrian Christmas Cookie recipe, than I recommend you Vanillekipferl, because they are easy to make and you don‘t need a lot pf ingredients. You will find my delicious recipe here!
  

• Bailey‘s Hazelnut Chocolate Shortbread Cookies
  These Baileys Hazelnut Chocolate Shortbread Cookies are holiday perfection. The baileys liquor and vanilla extract give these cookies such a great deep flavor and dipped in chocolate are they just pure deliciousness. You can find my recipe here.
  

• Ninas Fairy Kisses – unique Christmas Cookie recipe
  This is a delicious Christmas cookie recipe for amazing light and airy Fairy Kisses Cookies. Sugar cookie base – Candy – Meringue on top. Most perfect for that special holiday season of the year and gone before you can count to 10?
  

• Brown Butter Hawaij-Spiced Snickerdoodle
  I found this recipe while scrolling through my instagram feed one day and I instantly fell in love with Taylors Blog allpurposeflourchild. It‘s really hard to find a good recipe for snickerdoodles and these are my favorites. I just changed it a bit instead of 1/2 tsp cinnamon I added 1tsp. And for the hawaij spiced sugar I used 1/3 cup granulated sugar, 2tsp ginger, 2tsp cardamon, 2tsp cinnamon, 1/4 nutmeg, 1/4 tsp cloves and pinch salt.

• Chocolate Chip Cookies from hummingbird high
  I could eat chocolate chip cookies all year round. And there are a lot of really great recipes which make the perfect round crispy on the edges soft in the middle chocolate chip cookies. This recipe is one of those great ones and always have on hand.

• Linzer Augen – an Austrian Classic
  I found this recipe years ago in an Austrian baking magazine and ever since I have used this recipe.
  
  Ingredients: 300g whole grain flour, 100g powdered sugar, 1 pinch of salt, 1/2 tsp vanilla bean paste, 150g butter cold, 1 zests of one organic lemon, 1 egg yolk, 150g your favorite jam
  For the dough combine flour and powdered sugar, salt, vanilla paste and cold butter with your fingertips to a crumb like texture. Add lemon zests and egg yolk until dough forms. Chill in the fridge for 60 minutes. Preheat the oven to 180°C. Roll out dough on lightly floured surface to 2-3mm. Using Linzer Augen cookie cutters or an empty glass, cut into matching pairs. Cut a ¾ inch diameter hole from one of each pair. Bake on the middle rack for 8-10 minutes until golden. Let cool completely before spreading the jam on the hole–less side of the pair. Place matching half on top of the jam-covered one. Dust them all with powdered Sugar.

• Easy Cornflake-Chocolate Cookies
  These are one of my boyfriends favorites and for on of our dates before we’ve become girlfriend and boyfriend we’ve made this cookies. They are very easy to make and only need two ingredients.
  200g milk chocolate and 300g cornflakes
  Carefully melt the milk chocolate and carefully stir in the cornflakes until everything is coated. Use two teaspoons to make little heaps on the baking sheet until you used up all the mixture. Chill in the fridge.

• Gluten-free Peanut Butter blossom cookies from the toasted pine nut.
  I love everything peanut butter and these are just perfect, even my dad likes them and he. is. very. picky! They are easy to make and you only need a few ingredients, but make sure you use high quality smooth peanut butter.. Try them and tell me what you think.

Lots of <3 Antonia

If you enjoyed those delicious cookies maybe you’d like to have a look at our Cranberry Cointreau Glühwein.

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook andInstagram ! We would to see you there!

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These Austrian Vanillekipferl are my all-time favorite Christmas cookies! They are traditional cookies from Austria. Everybody makes them for the Christmas season. And they only consists of few ingredients.

This recipe is kinda special since the crescents are made with whole grain flour and part brown sugar. The brown sugar is for the taste and gives them kinda caramel flavor and the sweetness comes from the powdered sugar.

This recipe will give you at least 100 pieces of vanilla crescents.

What means „Kipferl“?

The word Kipferl refers to anything which is crescent shaped. You will definitely find in every austrian bakery a pastry which is crescent shaped, like Brioche-Kipferl or Mohn-Kipferl.

But Vanillekipferl are only available during christmas time.

The word “Kipferl” can also be used as an endearment and stands for endearing fool. My lovely boyfriend always calls me Kipferl, which always makes me smile. Most of the time when I was “patschert”, Austrian word for clumsy, or when I forgot to do something?.

I hope you’ll enjoy these delicious “Vanille Kipferl” as much as my family and I do! They can’t be mist on any Christmas cookie plate!

Lots of <3 Antonia

If you enjoyed those delicious cookies maybe you’d like to have a look at our beautiful fairy kisses cookies .

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would to see you there!

Austrian Vanillekipferl (Vanilla Crescents)

5 from 1 vote

Recipe by Antonia Course: austrian recipe, christmas cookes, cookiesCuisine: austrian

Servings

100

pieces

Prep time

20

minutes

Cooking time

12

minutes

Calories

67

kcal

This cookie recipe is an austrian classic and everybody prepares them for christmas! This is a bit healthier version made with whole grain flour and brown sugar. These cookies are simple to made and only made with few ingredients.

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Ingredients

• 400 g 400 butter unsalted, cubed

• 200 g 200 almonds ground

• 500 g 500 whole grain flour

• 100 g 100 brown sugar

• 60 g 60 powdered sugar

• 2 tsp 2 vanilla extract

Directions

• Combine flour, powdered sugar, brown sugar, vanilla extract, ground almonds with the butter and form to a dough. Chill in the fridge for 1 hour.
• Preheat the oven to 175°C.
• On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.
• Bake for 12-15 minutes until lightly golden.
• In a small bowl mix together 100g powdered sugar and vanilla from 2 vanilla beans. Roll the still warm cookies in the sugar and let cool completely.

Nutrition Facts

• Calories: 67kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 9mg
• Sodium: 30mg
• Potassium: 35mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 100IU
• Calcium: 10mg
• Iron: 1mg

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These Baileys Hazelnut Chocolate Shortbread Cookies are holiday perfection. The baileys liquor and vanilla extract give these cookies such a great deep flavor and dipped in chocolate are they just pure deliciousness. I found the recipe a long time ago in a Christmas cookie feature from “bake from scratch” and I always keep old magazines and never throw them away.

How to make Baileys Hazelnut Chocolate Shortbread Cookies

Ingredients:

• 1/2 cup toasted, chopped hazelnuts (85g)
• 2/3 cup granulated sugar (133g)
• 3/4 cup unsalted butter (170g) plus 2 Tbsp (30g)
• 2 tablespoon baileys liquor
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 3/4 cup all-purpose flour
• 8 ounces (225g) chopped semisweet chocolate

1.In a food processor pulse hazelnuts and sugar until finely ground.

2. In a bowl of a stand mixer beat butter and hazelnut sugar until creamy 3-4 minutes. Add baileys, vanilla and salt and combine. Add flour and beat until combined and dough starts to come together. Turn out dough and shape into disk and wrap in plastic wrap and refrigerate for 45 minutes.

3. Preheat oven to 180°C and line 2 baking sheets with parchment paper.

4.On a lightly floured surface roll dough to 6mm(1/4inch) thickness. Using a cookie cutter dipped in flour, cut dough, retooling scraps as needed. Place on prepared pan and sprinkle with granulated sugar. Refrigerate for 20 minutes.

5.Bake until lightly golden and tops and edges are set, for 14-16 minutes, rotating pans after 8 minutes. Let cool on pans for 5 minutes and the let cool completely on wire racks.

6. Melt chocolate over simmering water until glossy and smooth. Dip half of each cookie into chocolate and sprinkle with silver sprinkles, if desired.

If you enjoyed that recipe maybe you wanna try our Nina Fairy Kisses Christmas Cookies, one of my favorites!

Say hello to us on social media <3. You can connect with us on Pinterest, Facebook and Instagram !

Love, Antonia

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