Skor Hazelnut and Chocolate Shortbread

I found this recipe on Safeway's Table Talk website. It's the first time I made these and the few that I sampled were scrumptious.  The nice thing about this recipe is that you can make the dough, roll it into a log and then freeze it. You can make logs ahead of time and decorate them after baking in whatever way you wish.

Yield: 32 - 36 cookies


Ingredients:
1 cup softened butter
¾ cup powdered icing sugar
2 tsp vanilla
2 cups sifted flour
¼ tsp baking powder
1/8 tsp salt

To decorate:
½ cup Skor baking bits
½ cup hazelnuts
¼ cup dark or milk chocolate candy melts

Instructions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Whip softened butter with the hand mixer on high until soft and fluffy. Turn mixer to low and slowly add in sugar. Continue beating on low until incorporated. Turn mixer to high, add in vanilla, salt. In a separate bowl mix the flour and baking powder. Add flour to butter mixture slowly, continuing to beat on low. Mix until all flour is incorporated.

Turn the dough out onto a sheet of plastic wrap and form into two logs, each 7 inches long. Refrigerate for no less than 3 hours. Do not skip the refrigeration step. If you freeze your logs, keep them wrapped in plastic wrap and stored in a zipper bag for up to 1 month. Allow to thaw on the counter for 10-15 min before slicing.

Cut each log into 16 slices. Bake for 14-18 min until edges are just slightly browned. Allow to cool completely before decorating.

To decorate:

Place nuts into a food processor and finely chopped. Add Skor baking bits and continue to chop again to break them up into smaller pieces. You want your mixture to be fairly fine.

Melt chocolate melts in microwave on 20 second bursts until smooth.

Dip each cookie into the chocolate, shaking off the excess, and then into the nuts / toffee. Set aside on a piece of waxed paper until set. Finished cookies can be stored in a cookie jar on the counter.
Link to Recipe: Skor Hazelnut and Chocolate Shortbread

Whip softened butter with the hand mixer on high until soft and fluffy.

Turn mixer to low and slowly add in sugar vanilla.

Add flour to butter mixture and mix until all flour is incorporated.

Turn the dough out onto a sheet of plastic wrap and form into two logs, each 7 inches long. 

Refrigerate for no less than 3 hours.

Allow to cool completely before decorating.

Fnely chop you nuts and Skor pieces You want your mixture to be fairly fine.

Dip each cookie into the chocolate, shaking off the excess, and then into the nuts / toffee.

Dip both sides into the nut/toffee mix

Set aside on a piece of waxed paper until set.