Viennese Hazelnut Butter Thins

==Description==
36 cookies. 2 hours preparation.
== Ingredients ==
* 1 cup hazelnuts
* 1¼ cups all-purpose flour
* ¼ teaspoon salt
* 1¼ cups powdered sugar
* 1 cup butter, softened
* 1 egg
* 1 teaspoon vanilla
* 1 cup semi-sweet chocolate chips
== Directions ==
# Preheat oven to 350°F.
# To remove skins from hazelnuts, spread in single layer on baking sheet.
# Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly.
# Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
# Place hazelnuts in food processor.
# Process using on/off pulsing action until hazelnuts are ground but not pasty.
# Combine flour and salt in small bowl.
# Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
# Beat in egg and vanilla gradually add flour mixture * beat in ground hazelnuts at low speed until well blended.
# Place dough on sheet of waxed paper.
# Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2½ inches wide.
# Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
# Preheat oven to 350°F cut dough into ¼-inch-thick slices; place on ungreased cookie sheets.
# Bake 10 to 12 minutes or until edges are very lightly browned.
# Let cookies stand on cookie sheets 1 minute.
# Remove cookies to wire racks-cool completely.
# Place chocolate chips in 2-cup glass measure.
# Microwave at high 1 to 1½ minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
# Dip cookies into chocolate coating about ½ of each cookie.
# Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Category:Cookie Recipes