- 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
- Cream together the butter and sugar.
- Add the lemon rind, vanilla, egg yolk.
- Slowly add the flour and hazelnuts.
- Mix well.
- Form the dough into small round balls.
- Make an indent with your thumb in the center of the cookie dough.
- Add a scoop of melted chocolate to each indent.
- Bake hazelnut melts in a 325-degree oven for 13 minutes.
- 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)
- Preheat oven to 375 degrees F.
- Mix the melted white chocolate, milk, vanilla, butter and sugar in a large bowl.
- Add the flour, bake powder, and salt.
- Refrigerate covered for 5 hours.
- Scoop one tbsp of dough and roll it into a 6-inch rope.
- Fold the rope of dough in half and twist it.
- Poke a hole in the top (The hole can be used used to thread with a string for hanging on the Christmas tree.)
- Place the dough twists on a baking sheet in a 375-degree oven for 6 minutes.
- Remove the icicles and allow them to cool.
- Brush icicles with the frosting.