Hazelnut Melting Moments

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.