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