It is time for the cookie baking to begin! It is a love hate activity. I love planning, baking, decorating and sampling after that I hate having them around the house....it is hard to muster up the self control....they are so tempting.
The answer is to box them up and share with others. So, the next thing I love to do is share! I enjoy packaging them and delivering...
First on the list are the Hazelnut Shortbread Sticks....wonderful shortbread sticks dipped in chocolate and chopped hazelnuts...yum!
Hazelnut Shortbread Sticks
Bon Appetit, December 2004
1 cup all purpose flour
1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar
- 1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
- 1 teaspoon vanilla extract
- 4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
- 1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable.