Hazelnut Melting Moments

1. 1

   Heat oven to 325F (160C).

2. 2

   In large bowl, beat margarine and sugar until light and fluffy.

3. 3

   Add vanilla, lemon peel and egg yolks; blend well.

4. 4

   Lightly spoon flour into measuring cup; level off.

5. 5

   Stir in four and hazelnuts; mix well.

6. 6

   Shape into 1 1/2-inch balls.

7. 7

   Place 2 inches apart on ungreased cookie sheet.

8. 8

   With thumb, make an indention in the center of each cookie.

9. 9

   Bake at 325F (160C) for 10 to 15 minutes or until light golden around edges.

10. 10

    In small saucepan over low heat, melt chocolate chips, stirring until smooth.

11. 11

    Spoon 1/2 teaspoon melted chocolate into center of each cookie.

12. 12

    Remove from cookie sheet; light dust with powdered sugar.

13. 13

    Tips: *If desired, hazelnuts can be toasted before they're ground.

14. 14

    To toast hazelnuts, spread on cookie sheet; bake at 350F (180C) F for 8 to 10 minutes or until skins crack, stirring occasionally.

15. 15

    If desired, remove skin.

* Per serving · 4 servings · Values may vary.

No additional tips available.