You may also like
Categories:Viewed: 8 - Published at: 3 years ago
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup powdered sugar
- 2 large egg yolks
- 4 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups finely chopped toasted hazelnuts (about 6 ounces)
- 4 ounces semisweet chocolate, melted
Method
- Preheat oven to 325F.
- Line 2 large baking sheets with parchment paper.
- Beat butter in large bowl until creamy.
- Gradually add sugar, beating until fluffy.
- Beat in yolks and vanilla.
- Beat in flour and salt.
- Stir in nuts.
- Transfer dough to work surface.
- Flatten into disk.
- Wrap in plastic; freeze until cold, about 10 minutes.
- Roll out dough on floured surface to 1/3-inch thickness.
- Using 2- to 3-inch star cookie cutter, cut out cookies.
- Transfer to baking sheets, spacing 1 inch apart.
- Gather dough scraps; reroll dough and cut out additional cookies.
- Bake cookies until pale golden (rotate baking sheets after 15 minutes), about 20 minutes.
- Transfer cookies to rack; cool.
- Spoon chocolate into small plastic bag.
- Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out.
- Drizzle chocolate over cookies.
- Let cookies stand until chocolate is set.
- (Can be made ahead.
- Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
