Hazelnut Shortbread
1 cup butter (no substitutes),
softened
1/2 cup sugar
2 tablespoons maple syrup or
honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 cups finely chopped hazelnuts
or filberts
1/2 cup semisweet chocolate chips
In a mixing bowl, cream butter and sugar. Add syrup and vanilla. Add flour and mix just to combined; fold in the nuts. Shape into two 1-1/2 inch rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. Cut into 1/4 inch slices and place 2 inches apart on ungreased cookie sheets. Bake at 325 °F for 14 to 16 minutes or until edges begin to brown. Remove to a wire racks to cool. Melt chocolate chips; drizzle over cookies. Allow chocolate to harden.
Yield: about 6 dozen
