White Chocolate Hazelnut Meltaways
Meltaway Cookies are a Christmas favorite, try this white chocolate hazelnut twist on a traditional favorite!
Equipment
- Sheet Pans
- Stand Mixer
- Parchment paper
- Blender or food processor
- Wax paper
Ingredients
- 1 stick unsalted soften butter
- 1 stick soften margarine
- 1/2 cup confectionary sugar
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 oz white chocolate melted
- 2 cups finely chopped hazelnuts (10 Oz) skinned and roasted, use a blender to chop
- extra confectionary sugar for rolling
Instructions
- Preheat oven to 350 f. Line 2 cookie sheets while parchment paper.
- Melt white chocolate if you haven't already. In a stand mixer cream the butter for 30 seconds.
- Gradually beat in the 1/2 cup confectionary sugar to the butter.
- Next, add the vanilla and melted white chocolate, mix till thoroughly combined.
- Add your flour, salt and finely chopped hazelnuts to the batter and mix until thoroughly combined.
- Shape the dough into tsp sized balls on parchment-lined cookie sheets leaving only a little bit of space in between. They don't get much bigger than they already are.
- Bake cookies for 15 mins or until browned at the bottom.
- Let cool slightly for 5 min before carefully rolling in confectionary sugar. You want to roll while they are still warm.
- Allow the cookies to cool and if you want that "snowball" look re-roll cookies in confectionary sugar.
Notes
If you don't like hazelnuts you can use another nut.
If you don't like white chocolate you can sub another chocolate, if you don't like chocolate at all skip it.
I used a small cookie scoop to get the tsp/bite size.
You can use a blender or food processor to chop the nuts to a fine consistency.
Please don't refrigerate the dough, you won't get the meltaway texture.
They keep well for about 1.5-2 weeks. If you freeze them they last longer!