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Chocolate Hazelnut Corners
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Prep Time:
40 minutes
Total Time:
4 hours 40 minutes
Irresistibly delicious bite-sized butter cookies bursting with flavor!
Ingredients:
  • 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
Instructions:
  • Combine powdered sugar, butter, vanilla, and egg in a medium bowl. Mix with a spoon until well combined. Stir in flour and salt. Divide the dough in half, then mix cocoa into one half and ground hazelnuts into the other half.
  • Roll half of each dough on waxed paper into a 11x7-inch rectangle. Place the hazelnut dough on top of the cocoa dough, then peel off the waxed paper. Roll the doughs together until they reach a thickness of 3/16-inch. Roll up the rectangle tightly, starting from the 11-inch side, using the waxed paper to assist. Pinch the edge of the dough into a roll to seal it. Chill in the refrigerator for at least 4 hours until firm. Repeat the process with the remaining dough.
  • Preheat oven to 375°F. Slice rolls into 1/4-inch pieces, then cut each slice into fourths. Arrange pieces 1 inch apart on an ungreased cookie sheet. Bake for 5 to 6 minutes until set. Transfer to a wire rack right away to cool completely.
  • Dip the curved edge of each cookie into melted chocolate, followed by chopped hazelnuts. Place on waxed paper until chocolate sets. Keep tightly covered or freeze for later.

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