Hazelnut Melting Moments Cookie
1 C. margarine or butter- softened
2/3 C. sugar
2 t. vanilla
1 t. lemon peel - grated
1 egg yolk
2 1/4 C. all purpose or unbleached flour
1 1/2 C. ground hazelnuts toasted
1 C. semi-sweet chocolate chips
1 T… Powdered sugar
Heat oven to 325°. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla, lemon peel and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and hazelnuts; mix well.
Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indention in the center of each cookie. Bake at 325° F for 10 to 15 minutes or until light golden around edges.
In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into center of each cookie. Remove from cookie sheet; light dust with powdered sugar.
Tip: To toast hazelnuts, spread on cookie sheet; bake at 350° F. for 8 to 10 minutes or until skins crack, stirring occasionally.
Note: Hazelnuts or filberts are sweet, rich, grape-size nuts. These nuts have a bitter brown skin that is best removed by heating them at 350° F. for 8 to 10 minutes until the skin begins to crack and flake. Place a handful of warm nuts between layer of a clean dish towel and rub vigorously to remove the skin.