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Prep 40min
Total4hr40min
Servings204
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Ingredients
1
cup powdered sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
3
tablespoons unsweetened baking cocoa
3
tablespoons coarsely ground hazelnuts
3/4
cup semisweet chocolate chips, melted
3/4
cup finely chopped hazelnuts
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Steps
1
In medium bowl, mix powdered sugar, butter, vanilla and egg with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half of dough; stir ground hazelnuts into other half of dough.
2
Roll half of each dough on waxed paper into 11x7-inch rectangle. Place hazelnut dough on cocoa dough; peel off waxed paper. Roll doughs together to 3/16-inch thickness. Roll up rectangle tightly, beginning at 11-inch side, using waxed paper to help lift. Pinch edge of dough into roll to seal. Wrap and refrigerate at least 4 hours until firm. Repeat with remaining dough.
3
Heat oven to 375°F. Cut rolls into 1/4-inch slices. Cut each slice into fourths. Place pieces 1 inch apart on ungreased cookie sheet. Bake 5 to 6 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely.
4
Dip curved edge of each cookie into melted chocolate, then dip into chopped hazelnuts. Place on waxed paper until chocolate is firm. Store tightly covered or freeze.
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Mound tiny cookies in a coffee mug for a tasty gift.
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