Hazelnut Shortbread Cookies.

• Author : Sergio

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Preparation Time 20 minutes Cooking Time 15 minutes Servings 20 persons

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Preparation method

1. Preheat oven to 325 degrees F.
2. In a large bowl, lightly beat butter; add sugar and beat thoroughly.
3. In a small bowl, whisk maple syrup and vanilla extract together; add to butter mixture, scraping down sides of bowl. Mix in flour just until blended; add hazelnuts.
4. Cover bowl and refrigerate until dough is firm.
5. Remove from refrigerator and roll into logs.
6. With a sharp knife, cut dough into 1/4-in slices and place 2-inches apart on ungreased baking sheets.
7. If you desire, roll dough out on a lightly floured board and use cookie cutters to cut desires shapes.
8. Bake for approximately 12 to 15 minutes until lightly browned. Remove from oven and let cool on wire racks.
9. Place cookies on ungreased cookie sheets.
10. FOR DECORATION:While the shortbread cools melt the semi sweet chocolate and 1 tbsp butter in a stainless steel bowl over a pot of simmering water.
11. Stir until chocolate is smooth and completely melted. Remove from heat.
12. Dip one side of the cookie into the chocolate; place back on cookie sheet to harden.
13. Store in airtight container at room temperature up to 1 week.

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