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- user reviews (5)
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1
cup butter, softened
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1/2
cup sugar
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1/4
teaspoon salt
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1
egg
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3
tablespoons unsweetened cocoa powder
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1 3/4
cups all-purpose flour
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3/4
cup finely chopped toasted hazelnuts (filberts)*
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6
ounces dark chocolate, chopped
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1/2
teaspoon shortening
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts.
2. Divide dough in half. Shape each portion of dough into an 11-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until firm enough to slice.
3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 8 minutes or just until tops are firm to the touch. Transfer cookies to a wire rack; let cool.
4. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted and smooth. Generously drizzle melted chocolate over cookies. Let stand until chocolate sets. Makes about 60 cookies.
- Tip *Test Kitchen Tip:To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
- Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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I had hazelnuts from a nut mix so I made these cookies to use them up. I probably won't make them again though. I did use a cup of sugar in the recipe.
12/19/2011 05:44:47 PM Report AbuseI followed advice of a reviewer but added 3/4 C sugar and 1 Tbspn vanilla. Drizzled semi-sweet choc over it and had to add probably 1 Tbspn shortening to thin the choc. enough so it would drizzle and not just plop in huge drops on the cookies. Turned out very nice;look elegant. Will freeze for use at a later date.
12/11/2010 05:46:48 AM Report AbuseI give 5 stars to my revised recipe. After having read the reviews, I doubled the sugar and added 1 teaspoon each of artificial rum extract and vanilla extract to the dough. I also used semi-sweet instead of dark chocolate to further add sweetness to the cookie. The resulting cookies taste just like the round chocolate hazelnut candies wrapped in gold foil. Big hit at our Christmas party and in my cookie tins.
1/24/2010 05:46:00 PM Report Abusethe 1/4 inch cut seems too thick, and the taste was rather bland. more like a dog biscuit than a cookie. not worth all the effort.
12/14/2009 08:18:38 PM Report Abusemade this for thanksgiving; not a big hit, surprisingly was very plain tasting wont make again unless I alter recipe to add more sweetness and flavor
11/27/2009 08:08:59 AM Report Abuse