Brown Sugar Hazelnut Rounds
|Shortening||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground hazelnuts/Pecans||3⁄4 Cup (12 tbs) (Toasted)|
|Finely chopped hazelnuts/Pecans||1⁄3 Cup (5.33 tbs) (Toasted)|
|Confectioners icing||1 Tablespoon|
1 In a large mixing bowl beat shortening and butter or margarine with an electric mixer on medium speed for 30 seconds. Add about 1 cup of the flour to the shortening mixture. Add brown sugar, egg, vanilla, baking soda, and salt. Beat until well mixed, scraping side of bowl occasionally. Beat or stir in the remaining flour and the 3/4 cup ground hazelnuts or pecans.
2 Divide the dough in half. On waxed paper, shape each half of the dough into a 10-inch-long log. (Lift and smooth the waxed paper to help shape the roll.) If desired, roll 1 of the logs in the 1/3 cup chopped nuts. Wrap each roll in waxed paper or plastic wrap. Refrigerate for 4 to
48 hours or until firm enough to slice. (Or, wrap dough in foil and freeze for up to 3 months; thaw in the refrigerator before slicing and baking.)
3 Using a thin-bladed knife, cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets. Bake in a 375° oven for 10 minutes or until edges are firm. Transfer to wire racks and let cool.
4 If desired, decorate some of the cookies with Confectioners' Icing by drizzling icing over cookies; sprinkle with chopped nuts. Or, if desired, dip cookies without nuts on the edges in melted chocolate, dipping about half of each cookie; sprinkle with chopped nuts, or pipe or drizzle Confectioners' Icing over cookies.