Chocolate Dipped Hazelnut Sandies
When you’re craving a buttery cookie loaded with toasted nuts, these Chocolate Dipped Hazelnut Sandies will do the trick.
Nerd alert: I recently started crafting. That’s right, I’m crafty. In the words of the Beastie Boys, “She’s Crafty!”
I thought it was just a phase, but I’ve really takin’ a liking to the hot glue gun. I think it has something to do with the thin strands of glue that float like floss through the air.
Just the other day, I made a Rudolf wreath out of burlap–red nose, antlers, the works! I even gave him a red and black flannel bow. The dude really is handsome. My front door is so much nicer to look at now.
Do any of you craft, or am I the only dork?
The wreath project prompted the making of a Christmas banner, which then prompted an advent wreath made of live greens and two glitter globes.
It’s getting downright serious.
I’m not one to craft alone. That would silly. I prefer to get my craft on with a group of fellow crafty ladies, which also happen to be my best gal pals. There will be no crafting happening without cocktails and snacks. It just wouldn’t be right.
Since it is the holiday season, we’ve been snacking on cookies. All the cookies! These Chocolate Dipped Hazelnut Sandies are very similar to my Grandmom’s Pecan Sandies recipe. Only I traded the pecans for toasted Diamond Chopped Hazelnuts and dipped them in bittersweet chocolate rather than rolling them in powdered sugar.
They’re buttery, slightly sweet (but not too sweet!), and exceptionally toasty. You’re going to love ’em!
Chocolate Dipped Hazelnut Sandies
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped toasted Diamond Hazelnuts
- 1 cup bittersweet chocolate
- 1/2 teaspoon shortening
Directions:
- Cream butter and sugar using a stand mixer fitted with the paddle attachment. Add water and vanilla. Mix to combine. Scrap down the sides of the bowl with a rubber spatula.
- With the mixer on low, slowly add the flour. Mix in the hazelnuts. Chill the dough for at least 4 hours.
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Shape dough into 1-inch balls. Bake for 20-25 minutes, or until the cookies are a light golden color. Cool completely on a wire rack.
- While the cookies are baking, add the chocolate and shortening to a heatproof bowl. Place the bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, until the chocolate is smooth and no lumps remain.
- Dip the tops of each cookie in the melted chocolate. Allow the chocolate to set before storing the cookies in an airtight container. The cookies will stay fresh for up to 5 days.
Disclosure: This recipe was developed for the lovely folks at Diamond Nuts. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.