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---------- Recipe via Meal-Master (tm) v8.05
Title: Hazelnut Double Chunk Cookies
Categories: Cookies
Yield: 72 servings
2 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
2 c Hazelnuts; whole
1 c Unsalted butter; softened
1 c Light brown sugar, packed
1/2 c Sugar
2 Eggs
2 tb Frangelico
1 ts Vanilla extract
1 c Semisweet chocolate
; coarsely chopped
1 c White chocolate; coarsely
-chopped
Recipe by: Glorious Liqueurs, Mary Aurea Morris
To toast and skin the hazelnuts, place them in a single layer in a
roasting pan or cookie sheet. Bake in a 300 degree oven for 15 to 20
minutes, or until the nuts smell toasted, are golden in the center, and
their skins crack. Rub the nuts between clean tea towels to loosen and
remove as much of their skins as possible. It is okay if some of the skins
stay on.
Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the
flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1
cup of the toasted hazelnuts in a food processor; cover and process until
the nuts form a paste, stopping the motor once or twice to scrape down the
bowl with a rubber spatula. Coarsely chop the remaining nuts. In a large
bowl with an electric mixer on high speed, beat the butter, hazelnut past
and sugars until very light. Beat in the eggs, one at a time, then the
liqueur and vanilla extract, beating well after each addition. Reduce the
mixer speed to slow. Beat in the flour mixture, then the chopped
chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons
2 inches apart onto the cookie sheets.
Bake for about 10 minutes, or until the cookies are golden on the
bottom and firm on the top. Let the cookies stand on the cookie sheets on
wire racks for 1 minute, then transfer them to the racks with a metal
spatula. Cool completely; store in a tightly closed container. Penny
Halsey (ATBN65B).
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