Learn how to make food processor cookie dough with these easy holiday chocolate shortbread cookies. Fresh hazelnuts and pumpkin spice added to make them even more festive. Oh yeah, and its also got flavored creamer baked right in!
I’m so excited about the holidays coming up and seasonal desserts like these these Pumpkin Spice Chocolate Shortbread Cookie Sandwiches. They’re guaranteed easy and fun to make. While these are technically shortbread cookies, just consider them breakfast pastries and you can enjoy them any time, especially with a cup of coffee. It’s ok, no one will judge.
Answers for common shortbread cookie questions:
- Do shortbread cookies have eggs? No they don’t have eggs. They are mainly made with flour, butter and sugar, which makes them crumbly and a bit drier than traditional cookies. Sugar cookies have eggs are a more chewy because of that.
- What type of sugar should I use for shortbread cookie? Granulated sugar is most common, but I used powdered sugar in this recipe to make them a bit more crumbly.
- How do I make shortbread cookies easy? A time-saving and fail-proof way to make cookie dough is with a food processor. Not special stirring or working the dough needed, and it’s done in seconds. See section below more more details on food processor cookie dough.
Pulse cookie dough in food processor until it looks like this:
How to make shortbread cookie food processor dough
You can use a food processor to make quick and easy dough or batters. This chocolate shortbread cookie recipe is designed with that in mind. To make the hazelnut flour mix you’ll need a food processor. Here’s a few simple steps to make food processor dough.
- Start by making your own homemade hazelnut flour mixture. Simply pulse hazelnuts with all-purpose flour.
- If you process the hazelnuts on their own for too long, it creates a nut butter. The all-purpose flour soaks up some of the oils and keeps it from binding into a nut butter.
- Add in and process rest of ingredients to create the food processor cookie dough.
Extra tip: If you do want to make your own nut butter, simply pulse nuts in a food processor until it forms into a nut butter. Hazelnut, cashew and peanut butter are some of my favorites.
Unique Idea: add flavored creamer to the shortbread cookie dough
Have a lot of creamer and don’t know what to do with it? Try baking with it as it makes a great flavored substitute for milk. This got the wheels spinning as I thought a fun holiday recipe with it would be quite unique. I thought, “what if I use creamer to replace some of the butter in a shortbread cookie?”
It adds a hint of sweetness beyond sugar and softens up the texture a bit. I also baked in pumpkin pie spice to put the finishing touches on these Chocolate Shortbread Cookies.
Bake until crumbly and just a tad golden:
Use you favorite hazelnut spread to wedge creamy chocolate hazelnut goodness between dense, moist and crumbly chocolate hazelnut shortbread cookies.
Flavor profiles: Rich nutty and chocolate flavors, with hint of pumpkin spice and sweetness.
Texture: Creamy filling between dense, moist and crumbly shortbread cookies.
More holiday cookie recipes you may like:
- Fail-proof Sugar Cookie Recipe for Decorating
- Flour-Free Edible Gingerbread Cookie Dough
- Chewy Cashew Toffee Cookies
- Almond Tangerine Butter Cookies
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
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Pumpkin Spice Chocolate Shortbread Cookies
- 2 cups all-purpose flour
- 1 cup chopped hazelnuts, divided
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 ¾ sticks butter, softened
- ¾ cup powdered sugar
- 1/8 cup flavored creamer, plus 2 tablespoons
- ½ cup chocolate-hazelnut spread
- In a food processor pulse together flour, ½ cup of hazelnuts, salt and pumpkin pie spice; about 1 minute until finely ground. Transfer to a medium bowl.
- In the processor pulse butter, powdered sugar and 1/8 cup creamer until smooth. Add flour mixture. Cover and process with pulses just until a dough forms, scraping sides as necessary. Add remaining ½ cup hazelnuts and pulse just until mixed in.
- Divide dough in half and roll into two 8-inch rolls, about 1-½ inch thick. Wrap in plastic wrap and freeze 30 minutes to firm.
- Preheat oven to 350º F. Unwrap cookie rolls and place on a cutting board. Slice into even pieces, about ¼-inch thick. Place slices onto a parchment lined baking sheet and bake 12–15 minutes, until edges are golden. Remove from oven and cool on wire rack.
- In a small bowl mix together chocolate-hazelnut spread and about 2-tablespoons creamer to make filling. Spread desired amount to create a thin layer onto bottoms of half of cookies. Place reaming cookies bottom side down on filling to create shortbread sandwiches.
- Adding flour to hazelnuts helps prevent it from forming into a nut butter, but don't over-pulse
- You can use any flavor sweetened creamer you'd like, but recommend pumpkin spice flavor if you can find it
- Freezing prepared shortbread dough is a critical step as it make it the right firmness for slicing and baking
- Baked cookies can be stored in an airtight container for up to 1 week or stored in the freezer
Recipe adapted from Better Homes and Gardens: Fall Baking. 2014. Print.