Black and White European Christmas Cookies with Chocolate Hazelnut
Classic European holiday cookies featuring striking visual patterns created with vanilla and chocolate hazelnut dough. These buttery shortbread-style cookies can be shaped into elegant checkerboard squares or spiral swirls, making them perfect for festive gift-giving or holiday entertaining. The combination of ground hazelnuts and cocoa powder creates rich flavor contrast against the vanilla base, while the geometric patterns make each cookie a delightful visual treat that's sure to impress guests.
Ingredients
Instructions
- 1
Beat butter with powdered sugar until fluffy
- 2
Gradually stir in the flour
- 3
Halve the dough using a kitchen scale for accuracy
- 4
Mix the nuts and cocoa into one half of the dough
- 5
Mix the cornstarch and vanilla extract into the other half
- 6
Roll out the dough for the desired patterns
- 7
Chill in the fridge overnight or for at least a couple of hours
- 8
For checkerboard pattern: Roll out to 1/2 inch thick, cut both dough varieties into equal strips, layer them, then gently press together
- 9
For swirly snail pattern: Roll out to 1/4 inch thick, put the dough types on top of each other, roll up firmly, then slice
- 10
After chilling, cut the cookies into checkerboard squares or swirly slices
- 11
Bake for 10-15 minutes
Tips
Use a kitchen scale to halve the dough exactly for consistent patterns and even baking results.
Chill the shaped dough overnight for easiest slicing and cleanest pattern definition.
Store finished cookies in a sealed cookie jar to maintain their crisp texture and prevent staleness.
Good to Know
Keep in a sealed cookie jar at room temperature for up to one week.
Dough can be shaped and chilled up to 3 days before baking, or frozen for up to 3 months.
Serve at room temperature as holiday treats, with coffee or tea, or package as festive gifts.
Common Mistakes
Weigh dough halves to avoid uneven patterns and inconsistent baking
Chill dough thoroughly to prevent patterns from blurring during slicing
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze the shaped dough before baking?
Yes, wrap shaped dough logs tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 1-2 extra minutes to baking time.
What if my patterns aren't coming out clearly?
Make sure both dough portions are the same consistency and well-chilled. Use a sharp knife for clean cuts and work quickly to prevent warming.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.