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Chocolate
Buttons
Ingredients:
2-1/2 cups all-purpose flour
Pinch of salt
1-1/4 cups butter or
margarine, softened
1 cup icing
sugar
1 teaspoon
vanilla
1-1/2 cups
chopped toasted hazelnuts
Preparation:
- In a mixer or food processor
cream butter and icing sugar. Add almond
extract and vanilla. Gradually beat in flour, salt and chopped
hazelnuts.
- Form into dough, wrap and
chill 1/2 hour.
- Preheat the oven to 325 F
(160 C).
- Form into 3/4 inch (2 cm)
balls. With thumb, make indentation in centre
of each cookie.
- Place on ungreased baking
sheets and bake one dozen at a time for about
10 to 12 minutes.
- Cool on wire rack.
- Fill indentation with melted
semi-sweet chocolate.
Makes 9 dozen cookies.
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