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Prep 60min
Total2hr0min
Servings42
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Ingredients
4
oz semisweet baking chocolate
1/4
cup butter or margarine
1
can (14 oz) sweetened condensed milk (not evaporated)
2
tablespoons hazelnut liqueur
2 1/2
cups Gold Medal™ all-purpose flour
1/2
cup chopped hazelnuts (filberts)
About 40 milk chocolate stars
1/2
cup white vanilla baking chips
1
teaspoon vegetable oil
Betty Crocker™ candy sprinkles, if desired
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Steps
1
Heat oven to 350°F. In large microwavable bowl, microwave baking chocolate and butter uncovered on Medium (50%) 2 to 3 minutes, stirring once, until softened. Stir in condensed milk, liqueur, flour and hazelnuts. Cover and refrigerate until firm, about 30 minutes.
2
Shape dough by tablespoonfuls around each chocolate star. On ungreased cookie sheet, place 1 inch apart.
3
Bake 7 to 8 minutes or until dough is shiny and set but still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool about 30 minutes.
4
In small microwavable bowl, microwave white vanilla baking chips and oil uncovered on Medium (50%) 1 minute to 1 minute 15 seconds, stirring once, until softened. Stir until smooth. Dip top of each cookie into melted mixture; immediately top each with candy sprinkles while mixture is still soft. Let stand until coating is set.
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For a gift, tuck single cookies in small tissue-lined holiday boxes.
Frangelico is one brand of hazelnut liqueur.
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