| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Nuts/cky, Cookypress, Chocolate c |
60 |
Servings |
INGREDIENTS
| 1/2 |
c |
Hazelnuts or filberts, toasted |
| 1 |
c |
Unsalted butter, at room temperature |
| 1/2 |
c |
Confectioners' sugar |
| 1 |
ts |
Vanilla |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Semi-sweet chocolate chips |
| 2 |
tb |
Heavy cream |
INSTRUCTIONS
CHOCOLATE FROSTING
Preheat the oven to 350 degrees F. Cover two baking sheets with parchment
paper. A plain baking sheet need not be greased.
Put the nuts into the food processor and grind them until very fine. In a
large bowl, cream the butter, sugar and vanilla with an electric mixer
until light. Add the ground nuts and flour. Mix until smooth. Put the dough
into a cookie press with a star or ridged tip and press into long, narrow
strips. Cut into 4-inch pieces. Shape the strips into rings and place on
the baking sheet.
Bake for 10 minutes, just until lightly browned. Slide baked cookies on the
parchment off the baking sheet onto the countertop to cool, or place onto a
wire rack to cool.
While the cookies bake, combine the chocolate chips and cream in a small
glass bowl. Microwave at high power 1 minute at a time, or place over
simmering water, stirring until melted. Dip cooled cookies in the chocolate
so that ends are coated by 1/2-inch. Place on the parchment or on waxed
paper to harden.
Yield: 5 dozen cookies BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A59
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 Posted to
MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11,
1997
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