| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies, Squares |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Filberts; (hazelnuts) |
| 1 |
pk |
(8 oz) semisweet chocolate squares |
| 1/2 |
c |
Powdered sugar |
| 1/2 |
c |
Mayonnaise |
| 2 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 2 |
|
Squares semisweet chocolate |
| 1/2 |
ts |
Shortening |
INSTRUCTIONS
CHOCOLATE DRIZZLE
Preheat oven to 400°. Place filberts in 13 x 9 inch baking dish. Bake 8 to
10 minutes until lightly toasted. Cool nuts. Cut 12 toasted whole filberts
in half, rubbing off skins if you like. Reserve halved nuts for garnish.
Finely chop remaining filberts. Turn oven to 350°. In heavy 3 qt sauce pan
over low heat, heat chocolate until melted and smoothe, stirring
frequently. Remove saucepan from heat. With wire whisk or fork, beat in
sugar, mayonnaise, vanilla and egg until well blended. Stir in flour,
baking powder, and chopped filberts. Spread batter evenly in same baking
pan. Bake 15 minutes or until toothpick comes out clean. Cool in pan or
wire rack. when cold, cut lengthwise into 3 strips, then cut each strip
crosswise into 4 pieces. Carefully remove pieces from pan. Prepare
chocolate drizzle, with spoon, drizzle some in a spiral over each cookie
and garnish each with a filbert half. (act 305 calories each)
Recipe by: Tootie's Special Recipe Collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997
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