Nothin’ Says Lovin’ Like Somethin’ from the Oven.

This entry was posted in Cookies and tagged Chocolate, Hazelnut, Recipe on February 15, 2010.

Some people give flowers. Others jewelry. And then there's sweets. Can you guess which one I like best? If you guessed sweets you would be correct. The giving and receiving of tasty treats has always been one of my favourite things.

This Valentine's Day I baked my honey something yummy. Chocolate hazelnut yummy to be precise. Such a good combination. I found this mysterious recipe in my recipe box one day while browsing. I've never made them before and after a phone call to my mother I discovered neither had she. Only one way to find out how delicious they are and after making exactly four dozen and one of these cookies I've realized they are just that: delicious. They're like a thin hazelnut shortbread that seriously melts in your mouth. Since I've rediscovered this family recipe I reserve the right to rename them. Jitterbugs it is. Jitterbugs Makes 4 dozen cookies.

Source: My family recipe.

2 1/4 cup flour 3/4 tsp salt 1 1/4 cup unsalted butter, softened 1 1/3 cup powdered sugar 1 cup unblanched hazelnuts, toasted and ground 3 – 4 ounces semisweet chocolate Printer-Friendly Version

Preheat the oven to 350 degrees. Toast 1 cup of hazelnuts on an ungreased baking sheet for about 5 minutes or until the kitchen is filled with that delicious scent of warm toasted hazelnuts. Allow them to cool 5 – 10 minutes then grind them in a food processor until they're medium fine.

Now set the oven to 325 degrees and position a rack in the middle of the oven.

Whisk flour and salt in a small bowl. In a large bowl cream the butter with an electric mixer on medium speed then gradually beat in the sugar and vanilla. Add the dry ingredients a little bit at a time and blend until smoothly combined. Finally, stir in the ground hazelnuts.

Form the dough into 1 inch round balls and place them on an ungreased baking sheet or parchment paper. Flatten to rounds that are about 2 inches in diameter with the bottom of a smooth glass lightly dipped in flour.

Bake for about 10 – 12 minutes or until the edges are lightly golden brown. Allow the cookies to cool on a rack for about 10 minutes then dip each one halfway in chocolate and sprinkle with chopped toasted hazelnuts if desired. They will need to cool for another few hours before the chocolate is set then enjoy!