Chocolate Hazelnut Cookies

This recipe came from a leaflet that came with a can of Fry's Cocoa. The softer the butter the easier it is to make.

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) icing sugar
• 1/3 cup (75 mL) cocoa
• 1 cup (250 mL) (230 g) butter, softened.
• 1 cup (250 mL) (about 80 g) ground toasted hazelnuts
• small amount of granulated sugar, for dusting cookies

Method

In a bowl, sift together flour, sugar and cocoa. In another bowl, cream butter, then gradually blend in dry ingredients and nuts.

Shape dough into 2.5 cm (1 inch) balls. Place on ungreased baking sheet. Flatten to 3 to 5 mm (1/8 to 1/4 inch) with bottom of glass dipped in granulated sugar.

Bake at 150 degrees C (300 degrees F) for 20 to 25 minutes. Cookies will still be soft but will harden when they cool. After they cool slightly, remove from baking sheet. Makes about 30 cookies.