These were much more popular than the other cookie I made that day, which I will blog about next, they garnered more rave reviews. I like the chocolateyness of these cookies. And, of course, the hazelnut! Like all icebox cookies, you can make this, then freeze it, take some out, cut off a few slices, refreeze the remainder, so you can bake only a few cookies at a time. The original recipe did not call for vanilla, but I usually add it, and did, I find it makes the cookie work better.Chocolate Hazelnut Icebox Cookies
Adapted from a recipe from oregonhazelnuts.org
3/4 cup roasted hazelnuts
1-3/4 cups plus 2 tablespoons all-purpose flour
pinch of salt
3 tablespoons unsweetened cocoa
1 cup (2 sticks) unsalted butter, room temperature
1 tsp vanilla
1/2 cup sugar
1 large egg
Preheat oven to 350F.
Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa.
Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well blended. Add flour and nut-cocoa mixture until dough just begins to come together.
Form dough into cylinder about 1-1/2 to 2 inches wide, 10 to 12 inches long, and wrap in plastic wrap. Refrigerate until firm enough to slice, about 30 minutes.
Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake for 4 to 7 minutes or just until set. Remove from sheet and cool on rack.
Dip the ends in melted semisweet chocolate, or use it to glaze the tops of the cookies for a fancy finish.
Makes about 25 cookies.