Brown Sugar Hazelnut Cookies

I was feeling like something a bit more grown-up and sophisticated. 

Well, that and I wanted to make something that my husband would eat. 

You see, he doesn't like fruit! Or Coconut!

He likes chocolate. And peanut butter. And nuts.

So, with the treat HE won't eat, I end up either:

 - 1. eating them myself (so not good for the diet).

- 2. giving them away (the neighbors really like it).

- 3. sometimes throwing them away (a very, very sad day).

So, I made these Brown Sugar Hazelnut Cookies for BOTH of us.

Here's What You Need:

Ingredients (apx 60 cookies)

• 1/2 Cup Shortening
• 1/2 Cup Butter
• 1 1/4 Cup Brown Sugar, packed
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 Egg
• 1 tsp Vanilla
• 3/4 Cup Hazelnuts, toasted and coarsely ground
• 2 1/2 Cup Flour
• 1/3 Cup Hazelnuts, toasted and finely ground
• Melted Chocolate for dipping

Here's What You Do:

Instructions

1. Cream Shortening and Butter in mixer. Add Brown Sugar, Baking Soda, and salt and combine. Add Egg and vanilla and mix until combined. Mix in flour and 3/4 cup coarsely ground hazelnuts.

2. Divide dough in half and roll into a log shape approximately 10 inches ling and 2 inches round. If desired, roll long into 1/3 cup finely ground hazelnuts. Wrap with wax paper or plastic wrap and refrigerate for 4 hours.

3. Preheat oven to 375 deg F. Cut rolls into 1/4 inch thick slices and place on a cookie sheet. Bake for 10 minutes until edges are firm.

4. Allow cookies to cool and then dip into melted chocolate and add some extra hazelnuts. Or, place melted chocolate into baggie and pipe on in an overlapping design.

NOTE - The dough logs can also be wrapped in foil and stored in the freezer for 3 months. Just thaw in fridge overnight before slicing.

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These weren't as soft as I thought they would be with all the brown sugar. They had a shortbread type of crunch to them. Mr. Quart liked them crunchy, however, I wanted them a bit softer.
To soften them up, I popped them into an air tight container with a slice of bread. Totally did the trick!

Also, they weren't super sweet.

They paired up nicely with a cup of coffee or tea.

Add the chocolate any way you like or skip the extra calories and leave them plain.

To make them *extra* special, I did roll a few in GOLD SUGAR to add some shimmer to the edges. You can see it in the second photo with the chocolate lines and gold crystal accents.

I also made some extra special for my Little Cup. Dipped in Pink Candy coating with heart sprinkles! She wasn't the wiser and she gobbled them up!

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