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Hazelnut Melts


  • 2/3 cup of sugar
  • 2 sticks of softened butter
  • 1 tbsp of lemon rind
  • 2 1/2 cups of flour
  • 1 1/2 cups of hazel nuts, crushed
  • 1 egg yolk
  • 1 cup of semi sweet chocolate chips, melted
  • 1 1/2 tsp of vanilla
  • powdered sugar


  1. Cream together the butter and sugar.
  2. Add the lemon rind, vanilla, egg yolk.
  3. Slowly add the flour and hazelnuts.
  4. Mix well.
  5. Form the dough into small round balls.
  6. Make an indent with your thumb in the center of the cookie dough.
  7. Add a scoop of melted chocolate to each indent.
  8. Bake hazelnut melts in a 325-degree oven for 13 minutes.
  9. Sprinkle the cookies with powdered sugar and store them in a cool place.

Makes 2 1/2 dozen cookies.




White Chocolate cookies


  • 3/4 cup of butter
  • 1/2 cup of vanilla soy milk
  • 1/4 cup of milk
  • 1 tsp of baking powder
  • 1 tsp of vanilla
  • 1 cup of sugar
  • 1 cup of semi sweet white chocolate chips, melted
  • 3 1/4 cups of flour


  • 2 cups of powdered sugar
  • 2 tbsp of milk
  • 1/4 tsp of almond extract

(Whip these ingredients together in a blender for 3 minutes)


  1. Preheat oven to 375 degrees F.
  2. Mix the melted white chocolate, milk, vanilla, butter and sugar in a large bowl.
  3. Add the flour, bake powder, and salt.
  4. Refrigerate covered for 5 hours.
  5. Scoop one tbsp of dough and roll it into a 6-inch rope.
  6. Fold the rope of dough in half and twist it.
  7. Poke a hole in the top (The hole can be used used to thread with a string for hanging on the Christmas tree.)
  8. Place the dough twists on a baking sheet in a 375-degree oven for 6 minutes.
  9. Remove the icicles and allow them to cool.
  10. Brush icicles with the frosting.

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