Friday, November 30, 2012

Hazelnut Shortbread

Hazelnut Shortbread
makes 4 dozen
1 cup non-hydrogenated margarine, softened
1/2 cup sugar
2 tablespoons maple syrup or agave nectar
2 teaspoons vanilla
2 cups flour (you can use coconut or almond flour here)
1 cup finely chopped hazelnuts
1/2 cup dark chocolate chips

Cream margarine and sugar until fluffy. Mix in syrup and vanilla. Add flour and beat until just combined. Fold in hazelnuts.

Shape into two logs about 1 1/2 in. in diameter, and wrap tightly in parchment or waxed paper. Chill for 2 hours or until firm.

Preheat oven to 325. Cut into 1/4 in. slices and place two inches apart on ungreased baking sheets. Bake in the center of the oven for 14-16 minutes or until edges begin to brown. Let cool on baking sheets for 5 minutes before moving to wire racks to cool completely.

Microwave chocolate chips until chocolate is almost completely melted. Stir to fully melt and then, when cookies are cool,  drizzle melted chocolate on the cookies.