Yield: 72 Cookies
|1 cup||Unsalted butter; softened|
|2 tablespoons||Pure maple syrup|
|2 cups||All-purpose flour (unbleached)|
|1¼ cup||Finely chopped hazelnuts (Oregon hazelnuts)|
|½ cup||Semisweet chocolate chips (optional)|
In a mixing bowl, cream the butter and sugar. Add syrup and vanilla.
Mix in the flour just until combined, then fold in the nuts. Shape into two long rolls, about 9 inches long and 1-½ inches in diameter, and wrap them in wax paper. Chill until very firm, at least 2 hours. Preheat oven to 350 degrees. Cut the dough into ¼-inch slices and place an inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Cool on a wire rack. If desired, melt the chocolate chips slowly, stirring often until smooth. Using a butter knife, spread a thin layer of melted chocolate over the bottom of each cookie. Place on wax paper and chill briefly to harden the chocolate. Peel from the paper and store airtight in a cool place. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board