Prep 15 mins
Cook 25 mins
These are little, round, chocolate dipped butter cookies with a whole hazelnut (filbert) hidden in the center.
- 1 cup hazelnuts (filberts)
- 1 cup unsalted butter, at room temperature
- 1⁄2 cup confectioners' sugar (also called icing or powdered sugar)
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 6 ounces white chocolate
- 2 teaspoons white vegetable shortening
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
- Preheat the oven to 350°F Lightly grease 2 baking sheets or cover with parchment paper.
- Spread the nuts on an ungreased baking sheet and place in the oven. Toast for 8 to 10 minutes, shaking occasionally, or until aromatic. Remove from the oven ad turn onto a terry towel. Rub off the papery skins and set the nuts aside. Don’t worry if all the skins don’t rub off.
- In a large bowl with an electric mixer, cream the butter with the sugar and vanilla. Stir in the flour and salt; mix until the dough is smooth and pliable. Wrap about 2 teaspoons of dough around each nut, shaping the cookie into a perfect round. Place on the prepared baking sheets, 2 inches apart. Bake for 10 to 12 minutes, until light brown. Cool. Slide the parchment onto a countertop to cool or remove the cookies and cool on a rack.
- For dipping the cookies, chop the white chocolate and place in a small heatproof bowl with 1 teaspoon of the shortening. Chop the bittersweet chocolate and place in another small heatproof bowl with the remaining 1 teaspoon shortening. Place the bowls, one at a time, over a saucepan of simmering water until the chocolate is melted. Stir occasionally.
- Dip the cookies halfway in one of the chocolates. Place on waxed paper to harden. Dip the second half in the other chocolate. When the chocolates have hardened, place the cookies into paper bonbon cups. Store in an airtight tin in a cool place until ready to serve. Makes about 48 bonbons.
- The Great Holiday Baking Book B. Ojakangas.