Chocolate Buttons


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


  • 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.

Real Cooking

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