"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Brown Sugar Hazelnut Rounds Recipe

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This recipe for Brown Sugar Hazelnut Rounds, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Saturday, August 22, 2009


1 cup butter
1-1/4 cup packed brown sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
1/4 cup toasted ground hazelnuts or pecans
2-1/2 cups flour
1 (6 oz) pkg semisweet chocolate pieces
2 Tbsp shortening
1 recipe powdered sugar icing (optional)
Toasted, finely chopped hazelnuts or pecans (optional)

Powdered Sugar Icing:

In small bowl stir together 1/2 cup sifted powdered sugar, 1/4 tsp maple flavoring or vanilla and enough milk ( 2 to 3 tsp) to make icing of drizzling consistency)

In large bowl beat butter for 30 seconds. Add brown sugar, soda, and salt. Beat till combined, scraping side of bowl.

Beat in egg and vanilla till combined. beat in ground nuts and as much of the flour as you can with mixer. Stir in any remaining flour. Divide dough in half and shape into two 10 inch long rolls. Wrap in plastic wrap and chill 4 to 48 hours.

Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheets. bake in a 375 degree oven for 8 to 10 minutes. Transfer cookies to wire racks and let cool.

In heavy small saucepan, heat the semisweet chocolate pieces and the shortening over low heat just till melted, stirring occasionally.

Dip half of each cookie into chocolate mixture. Place on waxed paper and let stand till chocolate is set. If desired drizzle with Powdered sugar icing and sprinkle with chopped nuts.




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