Buttery Hazelnut Shortbreads Recipe

In a stand mixer or with a hand mixer, cream the 1 stick of butter with the 1 egg and 1/4 cup sugar until the mixture is light and fully incorporated. Scrape down the sides of the bowl.

Add the 1 cup flour, 1/2 teaspoon sea salt, 1 teaspoon vanilla, and 1 teaspoon heavy cream. Mix on low speed until all the ingredients are just blended and no dry streaks of flour remain.

Remove the chilled dough log from the refrigerator and slice it into even rounds. Arrange the sliced shortbreads on a baking sheet lined with a Silpat or parchment paper, leaving about 2 inches of space between each cookie.

For an extra touch, sprinkle a tiny bit more sea salt over the top of each cookie before baking. This helps to highlight the butter and hazelnut notes.