2000
| A variation on the shortbreads with the distinctive flavor of nuts. Combine with a chocolate filling for the ultimate decadent cookie. Sift 1 cup of already sifted enriched flour with 1 cup of sugar. Add 2/3 cup very finely ground hazelnuts Blend in 1/2 cup of soft margarine or butter Form a soft dough. Chill for at least one hour. Roll out on floured board; keep the dough an even thickness. Cut into rounds and place on ungreased baking sheet. Bake at 375 o F for 7 to 9 minutes until lightly browned. Delicious just as they are. Variation: Add a filling and put two together. Or even add an icing for festive occasions. Butter Chocolate Filling 2 Tablespoons margarine or butter 1 square of baking chocolate melted (1 oz.) add 1/4 to 1/2 cup of sifted always sifted confectioner's sugar to make spreadable filling Use cream to thin the filling to the right consistency for spreading. Use more sifted confectioner's sugar if it is too thin. Simple Icing 2 Tablespoons margarine or butter 2/3 cup sifted confectioners sugar 2 large egg yolks 2 sq. melted baking chocolate (2 oz.) Add top chopped nuts or decor crystals on the top. |
Copyright 2000 Donnamaie E. White. email to dewhite@best.com