Hazelnut Melting Moments
Yield
2 servingsPrep
20 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| ⅔ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | each |
egg yolks
|
*
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
hazelnuts (filberts)
ground |
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
| 1 | tablespoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 158 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| 1 | each |
egg yolks
|
*
|
| 532 | ml |
all-purpose flour
|
|
| 355 | ml |
hazelnuts (filberts)
ground |
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
| 15 | ml |
powdered sugar
|
|
Directions
Heat oven to 325℉ (160℃).
In large bowl, beat margarine and sugar until light and fluffy.
Add vanilla, lemon peel and egg yolks; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in four and hazelnuts; mix well.
Shape into 1½-inch balls.
Place 2 inches apart on ungreased cookie sheet.
With thumb, make an indention in the center of each cookie.
Bake at 325℉ (160℃) for 10 to 15 minutes or until light golden around edges.
In small saucepan over low heat, melt chocolate chips, stirring until smooth.
Spoon ½ teaspoon melted chocolate into center of each cookie.
Remove from cookie sheet; light dust with powdered sugar.
Tips: *If desired, hazelnuts can be toasted before they're ground.
To toast hazelnuts, spread on cookie sheet; bake at 350℉ (180℃) F for 8 to 10 minutes or until skins crack, stirring occasionally.
If desired, remove skin.
