Chocolate Hazelnut Corners

  • Prep 40 min
  • Total 4 hr 40 min
  • Servings 204

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

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.

  • Mound tiny cookies in a coffee mug for a tasty gift.

Nutrition Facts

Serving Size: 1 Cookie
Calories
20
Calories from Fat
10
Total Fat
1g
0%
Saturated Fat
1g
0%
Cholesterol
5mg
0%
Sodium
10mg
0%
Total Carbohydrate
2g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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