Welcome back to cookie week! Today, I am going to show you how to make those classic holiday shortbread cookies with NO butter. Our shortbread cookies encompass the same crumbly texture, rich flavor, and scrumptious taste in each & every bite. Let me introduce you to your new favorite cookie… Orange & Hazelnut Shortbread Cookies (NO Butter).
The small amount hazelnut flour tossed into the batter adds the perfect nuttiness to the flavor, while the orange zest kicks in a little tanginess. Lastly, the tiny pinch of salt rounds out all the flavors to make this shortbread cookie a dream come true.
The million dollar question in baking is, which product(s) do I choose?
I am NOT sponsored by any of these brands; however, I always love a little insight into another baker’s pantry. And over the years, you typically will find brands that they have fallen in love with and never bake without. With that being said, I have two recommendations that you may want to look into this holiday season. Plus, if you have a Whole Foods near you… guess what? They are both on sale!
First, this Extra Virgin Olive Oil is a STAPLE in my pantry. Literally, I can’t even remember baking and/or cooking without it!! Read more here.
Second, this Vanilla Extract is as pure as you can go. It’ll round off a sweet, creamy flavor to just about any holiday baking or drinking. Read more here.
Time to grab our aprons and begin baking deliciousness!
Orange & Hazelnut Shortbread Cookies (NO Butter)
- 1 cup All Purpose Flour, (For Gluten-Free cookies: substitute with Almond Flour)
- 1/3 cup Hazelnut Flour
- 1/4 cup Maple Syrup or Honey
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Crushed Hazelnuts, optional but highly recommended
- 2 tbsp. Brown Sugar
- 1 tbsp. Orange Zest
- 1 tsp. Vanilla Extract
- 1/8 tsp. Sea Salt
- Additional crushed hazelnuts and dark chocolate for garnish…
- Preheat oven to 350F.
- Whisk together the extra virgin olive oil, maple syrup, and vanilla extract.
- Add in the remaining ingredients. Mix/knead together until a crumb-like texture forms.
- Firmly press together and roll into a thick, log-like shape wrapped in saran wrap. Freeze for at least 10 minutes.
- Slice the cookie dough log into 10 equal pieces. If you have to, reshape the cookies to be round and about 3/8" thickness.
- Transfer the cookies to a pan lined with parchment paper.
- Bake for 15-20 minutes, until the edges are slightly golden.
- Remove from oven and allow them to cool completely before dipping in dark chocolate, then garnishing with orange zest and crushed hazelnuts.
I truly hope you all enjoy this recipe. Merry Christmas! xxL
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