Brown Sugar Hazelnut Rounds
  • 1 cup butter
  • 1 1/4 cups brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup toasted ground hazelnuts or pecans
  • 2 1/2 cups flour
  • 1 6 ounce chocolate chips
  • 2 tablespoons shortening
  • 1 recipe powdered sugar icing
  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, soda, and salt. Beat till combined, scraping side of bowl. Beat in egg and vanilla till combined. Beat in ground nuts and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half and shape into 2/10" long rolls. Wrap in plastic wrap or waxed paper; chill 4-48 hours. Cut rolls into 1/4" thick slices. Place slices 1" apart on ungreased cookie sheets. Bake at 375 for 8-10 mintes or till edges are firm. Transfer cookies to wire racks; let cool. In a small heavy saucepan heat the chocolate chips and shortening over low heat just till melted, stirring occasionally. Dip half of each cookie into chocolate mixture. Place on waxed paper and let stand till chocolate is set (Or, drizzle cookies with melted chocolate mixture) If desired, drizzle with powdered sugar icing and sprinkle with chopped nuts. Makes 60 cookies. ICING: In a small bowl stir together 1/2 cup powdered sugar, 1/4 teaspoon maple flavoring or vanilla and enough milk (2-3 teaspoons) to make icing of drizzling consistency.