• 2 1/4 cups (550 mL) all purpose flour
• 3/4 tsp (4 mL) salt
• 1 1/4 cups (300 mL) butter, softened
• 1 1/3 cups (325 mL) icing sugar
• 2 tsp (10 mL) vanilla
• 1 cup (250 mL) ground unblanched hazelnuts, toasted
• Semi-sweet chocolate squares, melted
• Whole hazelnuts
• Additional icing sugar (optional)

1. Stir together flour and salt. Cream butter; gradually beat in sugar and vanilla. Gradually add dry ingredients to creamed mixture; blend until smoothly combined. Stir in nuts.
2. Form dough into 1 inch (2.5 cm) balls. Place 1 dozen at a time on ungreased cookie sheet; flatten to rounds about 2 inches (5 cm) in diameter with bottom of glass dipped in flour. Bake in 325ºF (160ºC) oven, 10 minutes or until lightly browned. Cool.
3. Dip half of each cookie melted chocolate; garnish with whole hazelnuts. Let stand on wire rack until chocolate sets. Dust with icing sugar, if desired.

12 cookies