1 cup unsalted butter, softened
1/2 cup sugar
2 tablespoons pure maple syrup
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1 1/4 cups finely chopped Oregon hazelnuts
1/2 cup semisweet chocolate chips (optional)
Servings: 72
In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix in the flour just until combined, then fold in the nuts. Shape into two long rolls, about 9 inches long and 1 1/2 inches in diameter, and wrap them in wax paper. Chill until very firm, at least 2 hours. Preheat oven to 350ºF. Cut the dough into 1/4-inch slices and place an inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Cool on a wire rack. If desired, melt the chocolate chips slowly, stirring often until smooth. Using a butter knife, spread a thin layer of melted chocolate over the bottom of each cookie. Place on wax paper and chill Briefly to harden the chocolate. Peel from the paper and store airtight in a cool place.
Yield: 6 dozen cookies
1/2 cup sugar
2 tablespoons pure maple syrup
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1 1/4 cups finely chopped Oregon hazelnuts
1/2 cup semisweet chocolate chips (optional)
Servings: 72
In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix in the flour just until combined, then fold in the nuts. Shape into two long rolls, about 9 inches long and 1 1/2 inches in diameter, and wrap them in wax paper. Chill until very firm, at least 2 hours. Preheat oven to 350ºF. Cut the dough into 1/4-inch slices and place an inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Cool on a wire rack. If desired, melt the chocolate chips slowly, stirring often until smooth. Using a butter knife, spread a thin layer of melted chocolate over the bottom of each cookie. Place on wax paper and chill Briefly to harden the chocolate. Peel from the paper and store airtight in a cool place.
Yield: 6 dozen cookies
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