This recipe includes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.

Savor the Season: Decadent German-Austrian Nut Corner Cookies for Your Ultimate Christmas Delight!

Let’s transform our kitchens into aromatic wonderlands, exploring Austrian cookies and an array of Christmas recipes that make for delightful food and Christmas gifts. From our ovens to the hearts of loved ones, let’s embrace the magic of Christmas baking ideas that go beyond the ordinary.

Join me in this culinary adventure, and together, let’s celebrate the holidays with the irresistible charm of German-Austrian Nut Corners – a timeless delight for the festive season.

Are you looking for more delicious cookie recipes?

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

Nutty Corners- Why I love this classic Austrian Holiday Cookie recipe.

• First of all, I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
• It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe are fitting the dough evenly into the baking tray and cutting the cookies. No biggie at all, right?!??
• You get 80 cookies in a short time. That’s the most amazing thing ever. It’s almost as quick as simple cut-out cookies.
• You can vary the flavors by using different kinds of Nuts, differently flavored jams, or different kinds of chocolates for the glaze.
• Lastly, they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.

German Nussecken- 5 important steps about this cookie recipe

• Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
• Let the filling cool completely. It should only be slightly warm to the touch.
• Cut the cookies while they’re still warm. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter. It’s difficult to cut it when it’s still in the baking tray.
• The jam has to be without fruit pieces. A fine sieved one.
• The glaze: Don’t leave the crumps in it. Take them out before you dip the next cookie corner into it. Otherwise, you won’t be able to dip all the cookies into it.

At Last….

You can vary the flavor of the recipe by combining different nuts. My 2 favorite flavor Combos are:

• Ground walnuts & chopped hazelnuts
• Ground almonds & chopped pumpkin seeds
• Another great way to change the flavor is to use another jam. I think of orange jam or black current jam.
• Chocolate glaze. If you don’t like the not-so-sweet taste of dark chocolate, try milk chocolate or white chocolate.

These “Nussecken” – Nutty corners are perfect as a homemade edible gift. Everybody loves cookies, especially when they are as good and unique as these. I promise you that you will be loved beyond measure, especially by your family. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They best enjoy cold right out of the fridge. At least, that’s the way I like them best. I can still hear the chocolate cover break when biting into it.

If you make these amazing cookies and fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5-star rating. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Sweet cookie hugs

Nina

Easy nutty triangles – a classic Austrian Christmas cookie recipe

5 from 66 votes

Recipe by Nina Course: christmas cookies, christmas desserts, snacksCuisine: austrian

Servings

80

pieces

Prep time

30

minutes

Cooking time

20

minutes

Calories

171

kcal

resting time

30

minutes

This is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base is topped with apricot jam and a sweet nutty filling,

and the ends are dipped in dark chocolate. Sooo good. You can vary the flavor by combining different nuts for a different flavor.

This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.

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Ingredients

• Dough

• 450 g 450 all-purpose flour

• 2 tsp 2 baking powder

• 150 g 150 white sugar

• 1 tbsp 1 vanilla sugar

• 1 pinch 1 salt

• 1 1 egg large, room temperature

• 280 g 280 butter cold, cut into cubes

• 1.5 tbsp 1.5 water cold

• 8 tbsp 8 apricot jam

• Filling

• 300 g 300 butter

• 150 g 150 brown sugar

• 120 g 120 white sugar

• 2 tbsp 2 vanilla sugar

• 6 tbsp 6 water

• 300 g 300 walnuts coarsed, but no walnut flour

• 300 g 300 hazelnuts roasted and chopped

• Chocolate glaze

• 300 g 300 dark chocolate

• 160 g 160 butter

Directions

• Dough
• In a bowl of a stand mixer mix together all dry ingredients.
• Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients. The butter and dry ingredients will look like a finely flaky mixture.
• Add the other ingredients and mix until it almost comes together as a dough.
• Knead everything into a dough with your hands, form it into a disk, wrap plastic foil around it, and let it rest in the fridge for about 30 minutes.
• Prepare a baking tray with baking paper.
• Roll out the dough and fit it on the baking tray.
• Smear 4 tbsp of apricot jam onto the rolled-out dough.

  • 

• Pour the filling onto the dough and spread it evenly.

  • 

• Smear the rest of the apricot jam on top with a kitchen brush.

  • 

• Preheat the oven to 200 degrees Celsius (390F) top- and bottom heat.
• Bake the tray for about 15-20 minutes in the bottom third of the oven.
• Take out the tray and let it cool until only warm to the touch.
• Cut into 5×5 squares and part those squares in 2 again diagonally.

  • 

• Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.

  • 

• The cookies are best stored in the fridge. If you stack them, put some baking paper between the layers.
• The cookies can be kept in the fridge for up to 3 weeks.
• Enjoy and have a lovely Christmas Time with your family.
• Filling
• In a medium-sized heavy-bottom pan, bring the butter, sugars, and water to a boil under constant whisking.
• When everything is a homogenous liquid mass, turn off the heat and add the ground walnuts and chopped hazelnuts. Let cool completely.
• Chocolate glaze
• MELT chopped chocolate and butter over a double boiler or slowly in the microwave, being sure not to overheat.
• After the chocolate is melted and mixed with the butter into a shiny glaze, start dipping the ends of the triangles into it. If the cookies crumble a little bit, remove those crumbs from the glaze before dipping in the next cookie.

Equipment

• baking tray 40cmx35cm

Notes

• Another delicious flavor-alternative is using ground almonds and finely chopped pumpkin seeds together instead of walnuts and hazelnuts.  You can put both flavors on 1 baking tray, too. Just use it for every flavor half the ingredients amount. This
• means :
• Filling 1
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
• filling 2
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
•  

Nutrition Facts

• Calories: 171kcal
• Carbohydrates: 13g
• Protein: 2g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 20mg
• Sodium: 64mg
• Potassium: 82mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 222IU
• Vitamin C: 1mg
• Calcium: 19mg
• Iron: 1mg

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More Christmas Cookie Recipes:

• Fairy Kisses – a unique Christmas Cookie recipe
• “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling
• Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies
• Boozy Chocolate Cake Moon Cookies
• Speculoos Gingerbread Cookies with Brown Butter Maple Glaze
• Baileys Hazelnut Chocolate Shortbread Cookies

This Recipe is for you if you are looking for:

• nut corner cookies recipe
• Christmas cookies recipes
• Austrian cookies recipe
• Nussecken recipe
• German Nut corner Cookies
• Best Christmas Cookie Recipes

The post Nussecken: Authentic Austrian Nut Corner Cookies : Elevate Your Christmas Baking appeared first on Two Sisters Living Life.

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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Every year during Christmas I prepare these adorable Rudolph reindeer cupcakes. Did you notice the reindeer is an upside down gingerbread man?! Isn’t that a genius idea? I can’t remember where I got this thought but ever since, the upside down gingerbread man turned into Rudolph the red nosed reindeer.

I’ve used my speculoos gingerbread recipe to make these cute little reindeers. These cookies are my favorite especially the delicious brown butter maple glaze!

How to make these cute Rudolph the reindeer gingerbread cupcakes:

We start with the cherry mulled wine filling. Put cherries, sugar and wine (or orange juice for non alcoholic version) into a pot over medium low heat until all the sugar is dissolved. Kick the heat onto medium high heat until the mixture cooks. Meanwhile in a small bowl combine cornstarch and cold water. Add to the cherry wine mixture and let it boil until it thickens. Let it stand aside to cool.

Now we make the gingerbread batter.

In a bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a bowl of an electric mixture beat the butter and the brown sugar until light and fluffy. Add vanilla, honey, and eggs (one at the time) until combined. Add milk alternating with flour mixture. Divide batter evenly onto prepared muffin pan. 

There are two option to add the filling, either adding the filling now to the unbaked batter right just into the middle. Or after baking, than you need to make a little hole to add the filling. Your decision.

Bake for 18-22 minutes until toothpick inserted comes out with moist crumbs attached.

At last we make the white chocolate cream cheese frosting.

In a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.

Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don’t overbeat it! only until its just combined!

Pipe the frosting on top of the cake
Enjoy

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

Rudolph Reindeer Gingerbread Cupcakes

5 from 23 votes

Recipe by Antonia Course: christmas cupcakes, christmas desserts, Dessert, festive dessertsCuisine: American

Servings

6

Prep time

40

minutes

Cooking time

18

minutes

Calories

602

kcal

These are may favorite rudolph reindeer gingerbread cupcake filled with a delicious mulled cherry wine filling. They taste deliciously like christmas with all the spice and topped with a smooth white chocolate cream cheese frosting.

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Ingredients

• Cherry Mulled Wine Filling

• 250 g 250 cherries fresh or frozen and thawed

• 1/3 cup 1/3 sugar

• 1/2 tsp 1/2 cinnamon

• 1/4 cup 1/4 red wine or orange juice

• 2 tsp 2 cornstarch +2tbsp cold water

• Gingerbread Cupcake

• 3/4 cup 3/4 flour I've used half spelt flour and half AP flour

• 1/2 tsp 1/2 baking powder

• 1/4 tsp 1/4 baking soda

• 1/2 tsp 1/2 cinnamon

• 1/2 tsp 1/2 ground ginger

• 1/8 tsp 1/8 ground nutmeg

• 1/8 tsp 1/8 ground cloves

• 1 pinch 1 salt

• 3 tbsp 3 milk

• 1/2 stick 1/2 butter

• 1/4 cup 1/4 brown sugar

• 1 tsp 1 vanilla extract

• 1/4 cup 1/4 honey

• 2 2 eggs

• White Chocolate Cream Cheese Frosting

• 25 g 25 white chocolate

• 25 ml 25 cream

• 50 g 50 butter soft

• 100 g 100 caster sugar

• 225 g 225 cream cheese

Directions

• Cherry Mulled wine filling
• Put all the ingredients (except cornstarch and cold water) into a pot over medium low heat until all the sugar is dissolved. Kick the heat onto medium high heat until the mixture cooks. Meanwhile in a small bowl combine cornstarch and cold water. Add to the cherry wine mixture and let it boil until it thickens. Let it stand aside to cool.
• Gingerbread Cupcakes
• In a bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
• In a bowl of an electric mixture beat the butter and the brown sugar until light and fluffy. Add vanilla, honey, and eggs (one at the time) until combined. Add milk alternating with flour mixture.
• Divide batter evenly onto prepared muffin pan.
• There are two option to add the filling, either adding the filling now to the unbaked batter right just into the middle. Or after baking, than you need to make a little hole to add the filling. Your decision.
• Bake for 18-22 minutes until toothpick inserted comes out with moist crumbs attached.
• White Chocolate Cream Cheese Frosting
• n a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.
• Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
• Pipe the frosting on top of the cake 
• Enjoy

Nutrition Facts

• Calories: 602kcal
• Carbohydrates: 73g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 141mg
• Sodium: 340mg
• Potassium: 277mg
• Fiber: 2g
• Sugar: 58g
• Vitamin A: 1126IU
• Vitamin C: 3mg
• Calcium: 106mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Rudolph Reindeer Gingerbread Cupcakes appeared first on Two Sisters Living Life.

It’s beginning to look a lot like Christmas! This is my favorite time of the year with all the delicious treats and cookies!

If you are searching for more cookie recipes visit my blog post Antonias all time favorite Christmas cookie Collection.

If you are searching for really special and unique Christmas cookies visit our recipe for fairy kisses, they are truly magical.

Searching for a boozy Christmas Cookie recipe than these baileys hazelnut chocolate shortbread cookies or my boozy chocolate cake moon cookies made with cherry rum!

Speculoos gingerbread cookies with brown butter maple glaze

How to make these speculoos gingerbread cookies:

First you need to make the spice blend, consisting of ground ginger, ground cardamom, Spekulatius spice (from stayspiced.com; or see recipe notes for substitute), salt and pepper with a stone mortar and pestle until everything is extra fine.

Add flour, sugar, baking powder and cocoa powder. In a measuring cup combine honey, maple syrup and oil. Add the liquid ingredients to the dry ingredients either by hand or stand mixer with the paddle attachment until dough holds together. If necessary add 1-2 tbsp water to bind the dough. Knead into a smooth ball. If it’s too sticky to touch add a small amount of flour. Press into a disc, wrap in cling foil and leave in the fridge for at least 4 hours or overnight. It’s easier to work with the dough after a longer resting time.

On a lightly floured surface, roll out the dough to 1/3 inch (8mm) if you are using an embossed rolling bin and cookie stamps. If your are just using recular cookie cutter you can roll out the dough thinner. Put the cut out cookies onto prepared baking sheets (lined with parchment paper) and leave between each a 1cm (1/2inch) gap.

If using an embossed rolling pin or a cookie stamp I would recommend drying the cookies for 12-24 hours (or freeze them for 1-2hours, I’ve read that should help too) It helps the pattern to stay while baking and not to melt away.

If not using an embossed rolling pin or cookie stamp, you can bake the cookies right away.

Preheat the oven to 150°C. Bake the cookies for 12 minutes, rotating the sheets halfway through.

Important tips for working with embossed rolling pins and cookie stamps:

• You need you brush flour onto the embossed rolling pins before each roll.
• The cookies need to rest for at least 12 hours before baking. I’ve read that freezing them for 1-2 hours helps too, but haven’t tried it yet. This will help to harden the cookie and  helps the pattern to stay while baking and not to melt away. Cookie recipes which call for granulated sugar will need to dry because they expand more while baking than recipes which use confectioners sugar
• Be sure to press firmly to get a really defined design.

Next step making the brown butter maple glaze:

How to make brown butter? in a small pan melt the butter over medium heat. When melted turn the heat to medium high and cook until fragrant and golden. Be careful not to burn the butter, happens faster than you can think.

Speculoos gingerbread cookies with brown butter maple glaze

Combine the brown butter, icing sugar, maple syrup, vanilla extract and milk. I divided the glaze into two bowls to make one thinner for the cookies with the embossement and a thicker one. Brush or dab the speculoos gingerbread cookies with the glaze. Let cool completely on a wire rack.

Speculoos gingerbread cookies with brown butter maple glaze

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

Speculoos Gingerbread Cookies with brown butter maple glaze

5 from 35 votes

Recipe by Antonia Course: christmas cookies, cookiesCuisine: American, dutch, german

Servings

30

Prep time

20

minutes

Cooking time

12

minutes

Calories

81

kcal

This is a simple and delicious recipe for speculoos gingerbread cookies! Topped with the most fingerlicking delicious brown butter maple glaze.

Cook Mode

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Ingredients

• 1 tsp 1 ginger ground

• 1/4 tsp 1/4 cardamom ground

• 1 1/2 tsp 1 1/2 Spekulatius spice blend from stayspiced; for substitute read recipe notes

• 1/4 tsp 1/4 salt

• 1/2 tsp 1/2 five pepper blend ground

• 1 3/4 cup 1 3/4 all purpose flour

• 1/4 cup 1/4 white sugar

• 1/4 tsp 1/4 baking soda

• 1 tsp 1 cocoa powder

• 1/4 cup 1/4 vegetable oil

• 1/4 cup 1/4 maple syrup

• 1/4 cup 1/4 honey

• Brown butter glaze

• 1 tbsp 1 brown butter 15 g

• 2/3 cup 2/3 icing sugar 80 g (confectioners sugar)

• 1 tbsp 1 maple syrup

• 1/2 tsp 1/2 vanilla extract

• 1-3 tbsp 1-3 milk depends on the consistency

Directions

• Blend togehter ground ginger, cardamom, Spekulatius spice, salt and the pepper blend with a stone mortar and pestle, until everything is extra fine.
• Add flour, sugar, baking powder and cocoa powder.
• In a measuring cup combine honey, maple syrup and oil.
• Add the liquid ingredients to the dry ingredients either by hand or stand mixer with the paddle attachment until dough holds together. If necessary add 1-2 tbsp water to bind the dough. Knead into a smooth ball. If it's too sticky to touch add a small amount of flour. Press into a disc, wrap in cling foil and leave in the fridge for at least 4 hours or overnight. It's easier to work with the dough after a longer resting time.
• On a lightly floured surface, roll out the dough to 1/3 inch (8mm) if you are using an embossed rolling bin and cookie stamps. If your are just using recular cookie cutter you can roll out the dough thinner. Put the cut out cookies onto prepared baking sheets (lined with parchment paper) and leave between each a 1cm (1/2inch) gap.
• If using an embossed rolling pin or a cookie stamp I would recommend drying the cookies for 12-24 hours (or freeze them for 1-2hours, I’ve read that should help too) It helps the pattern to stay while baking and not to melt away.
• If not using an embossed rolling pin or cookie stamp than you can bake the cookies right away.
• Preheat the oven to 150°C. Bake the cookies for 12 minutes, rotating the sheets halfway through.
• Brown butter glaze
• For the brown butter: in a sauce pan over medium heat place your butter to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl. Be careful not to burn the butter.
• Combine the brown butter, icing sugar, maple syrup, vanilla extract and milk. I divided the glaze into two bowls to make one thinner for the cookies with the embossement and a thicker one. Brush or dab the cookies with the glaze.
• Transfer to a wire rack to cool completely
• Store the cookies in an airtight container

Notes

• Substitute for Spekulatius spice blend:
• 3/4tsp cinnamon, ground
  1/4tsp anise seeds, ground
  1/tsp cloves, ground
  1/8tsp nutmeg, ground

Nutrition Facts

• Calories: 81kcal
• Carbohydrates: 15g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 2g
• Cholesterol: 1mg
• Sodium: 24mg
• Potassium: 21mg
• Fiber: 1g
• Sugar: 9g
• Vitamin A: 12IU
• Calcium: 8mg
• Iron: 1mg

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The post Speculoos Gingerbread Cookies with Brown Butter Maple Glaze appeared first on Two Sisters Living Life.

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

The post Baileys Hazelnut Chocolate Shortbread Cookies appeared first on Two Sisters Living Life.