Honey Rosemary Hazelnut Shortbread Cookies
Buttery shortbread enriched with toasted hazelnuts, floral honey, and fresh rosemary. These tender, crumbly cookies balance sweet honey with herbaceous rosemary and nutty hazelnut depth. Serve with tea or coffee for afternoon breaks, or package as gifts. The combination of cornstarch and all-purpose flour creates a delicate, melt-in-mouth texture while whole hazelnuts provide satisfying crunch and earthiness.
Ingredients
- ⅓ cup hazelnuts, whole
- 6 tablespoon butter, room temperature
- 3 tablespoon organic honey
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoon granulated sugar
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 1 pinch sea salt
Instructions
- 1
Preheat oven to 350 F.
- 2
Toast hazelnuts in a medium oven tray for 8-10 minutes.
- 3
Cool hazelnuts and roughly chop.
- 4
Beat butter, honey, rosemary, and sugar in a stand mixer for 2-3 minutes until creamed.
- 5
Mix flour, cornstarch, and salt in a medium bowl.
- 6
Fold toasted hazelnuts into butter mixture.
- 7
Fold flour mixture into butter mixture to form a stiff dough.
- 8
Roll dough into a sausage shape and wrap with plastic wrap.
- 9
Chill dough in the fridge for at least 2 hours.
- 10
Slice chilled dough into roughly 1/4-inch thick rounds.
- 11
Place rounds on a parchment-lined baking tray.
- 12
Bake for 12-14 minutes at 350 F until golden around the edges.
- 13
Cool completely before serving or storing.
Tips
Toast hazelnuts until fragrant to deepen their flavor. If skin removal is desired, rub cooled nuts in a clean kitchen towel to remove loose skins.
Chill dough thoroughly; cold dough slices cleanly without crumbling and maintains shape during baking.
Good to Know
Airtight container at room temperature for up to 7 days. Freezer-friendly for up to 3 months.
Prepare dough, wrap, and chill up to 3 days ahead. Slice and bake when ready, or freeze dough log up to 3 months and slice from frozen (add 1-2 minutes baking time).
Room temperature with tea, coffee, or hot chocolate. Serve within 30 minutes of baking for warmth.
Common Mistakes
Do not overbake; remove at first sign of golden edges to avoid dry cookies.
Ensure dough is well-chilled before slicing to prevent spreading during baking.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this dough without a stand mixer?
Yes. Cream softened butter, honey, rosemary, and sugar by hand with a wooden spoon or hand mixer for 3-4 minutes until light and fluffy. Fold in hazelnuts and dry ingredients as directed.
What if my dough is too soft to slice?
Chill longer; soft dough may indicate warm butter or insufficient refrigeration. If slices still crumble, use a hot knife dipped in water and wiped dry between cuts.
How long do baked cookies keep?
Stored airtight at room temperature, 7 days. Freezer: 3 months. Thaw at room temperature 15-20 minutes before serving.