Shelly's Recipe

HAZELNUT SHORTBREAD

Category: Cookies

1 cup butter, softened (no substitutes)
1/2 cup sugar
2 tbsp maple syrup or honey
2 tsp vanilla extract
2 cups flour
1 1/4 cups finely chopped hazelnuts or filberts
1/2 cup semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add syrup and vanilla. Add flour and mix just until combined; fold in the nuts. Shape into two 1 1/2 inch rolls; wrap lightly in waxed paper. Refrigerate for 2 hours or until firm.

Cut into 1/4 inch slices and place 2 inches apart on ungreased baking sheets. Bake at 325 for 14 16 minutes or until edges begin to brown. Remove to wire racks to cool. Melt chocolate chips; drizzle over cookies. Yield: about 6 dozen