Viennese Hazelnut Butter Thins
Makes about 3 dozen cookies
|1-1/4||cups all-purpose flour|
|1-1/4||cups powdered sugar|
|1||cup (2 sticks) butter, softened|
|1||cup semisweet chocolate chips|
- Preheat oven to 350°F. To remove skins from hazelnuts, spread in single layer on baking sheet. Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly. Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
- Place hazelnuts in food processor. Process using on/off pulses until hazelnuts are ground but not pasty.
- Combine flour and salt in small bowl. Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture. Beat in ground hazelnuts at low speed until well blended.
- Place dough on sheet of waxed paper. (Dough will be very sticky.) Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2-1/2 inches wide. Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
- Preheat oven to 350°F. Cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets.
- Bake 10 to 12 minutes or until edges are very lightly browned. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.
- Place chocolate chips in 2-cup glass measure. Microwave on HIGH 1 to 1-1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
- Dip cookies into chocolate, coating about half of each cookie, letting excess drip back into cup. Or, spread chocolate on cookies with a narrow spatula. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
To store cookies, place in airtight container between layers of waxed paper. Cookies can be frozen for up to 3 months.
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