I've created *forgiving martha* as an outlet through which I can gush uninhibitedly about my serious love of cooking & baking and other life happenings.
A native Texan, I spent my childhood riding in beds of pick-up trucks and watching re-runs of I Love Lucy. Here I am now conquering adulthood in Austin. I am particularly smitten with creating things in the kitchen and hope you can enjoy this adventure as I practice my domesticality.
That's the end of the story, really. Because how can there be anything more climactic than a buttery hazelnut shortbread cookie, dipped in rich chocolate and toasted hazelnuts? If you know what's good for you, just grab some butter and nuts and make these now.
Chocolate Hazelnut Dips yields 18 cookies
1 c. hazelnuts, finely ground (toasted, optional) 1 c. flour 1 1/4 tsp baking powder 8 tbsp butter, room temperature 1 tsp vanilla 1/4 c. sugar 1 large egg yolk 1/2 tsp. salt 1 c. semisweet chocolate
Cream butter and sugar in the bowl of an electric mixer. Once smooth, add the egg yolk and vanilla.
Add in 3/4 c. of the hazelnuts (and reserve the remaining for dipping). Mix until well incorporated.
In a separate bowl, whisk together flour, baking powder and salt.
Add dry ingredients the the butter mixture and combine until dough forms.
Using a tablespoon, scoop out uniform amounts of dough, roll in the palm of your hand to form a ball and place on a cookie sheet lined with parchment paper. Gently flatten the tops of the balls of dough with your hand.
Place in a 350 degree oven for about 10 minutes or until edges are lightly golden brown.
Remove from baking sheet and place on wire rack to cool.
Once cool, melt chocolate. Carefully dip half of each cookie into the chocolate and then into the remaining hazelnuts. Return to the wire rack to continue cooling.
These are such pretty cookies, I wrapped them in a clear bag tied with ribbon and will be playing Santa with them today!