Toasted Hazelnut Dazzler Cookies
Looking for a treat that says, “I love you?” Look no further! These toasted hazelnut cookies will put hearts in the eyes of your loved ones. The scrumptious, buttery cookie is filled with finely chopped hazelnuts, and a secret ingredient: Ganoderma Lucidum! Use the sweet, nutty flavor of GanoCafé Hazelnut to pack an extra punch of goodness for your taste buds and your health!
- 3/4 cup unsalted butter softened
- 1/2 cup plus 2 Tbsp packed brown sugar
- 1 tbsp GanoCafé Hazelnut
- 1 large egg
- 1 tbsp pure vanilla extract
- 2 cups all-purpose flour
- 1 cup toasted and finely chopped hazelnuts divided
- 8 oz milk chocolate for baking coarsely chopped
In a large bowl, beat butter using an electric mixer for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and GanoCafé Hazelnut and continue to mix until fluffy and creamy. Turn up speed to high and add egg and vanilla extract until fully combined.
On low speed, slowly mix in the flour until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped hazelnuts.
Turn the dough out onto a floured work surface and divide into two 8-inch logs, about 2-1/2 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
Remove logs from the refrigerator and slice each log into 12 equally thick cookies. Place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Melt the chopped milk chocolate in a double boiler. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Let the chocolate set before serving.