Jul 1 # 1 of 1
Makes about 4 dozen
These are a very delicate cookie. For a more intense flavor of chocolate, use unsweetened chocolate in place of semisweet chocolate.
3-1/2 ounces semisweet chocolate
3/4 stick (6 tablespoons) butter, softened
1 cup confectioners' sugar, sifted
1-1/4 cups filberts, ground (toast first**)
Preheat oven to 300* F. Line baking sheet with parchment paper; set aside.
In top of double boiler over hot water, melt chocolate; cool.
In mixer bowl, beat butter and confectioners' sugar until fluffy; stir in cooled chocolate and beat until creamy and smooth. Stir in ground filberts. Shape dough into a ball and wrap in waxed paper or plastic wrap; chill 30 minutes.
Pinch off 1 teaspoon of paste at a time and roll into a ball; place on prepared baking sheet. Bake in preheated oven until they've lost their glossiness, about 10 minutes. Cool completely on baking sheets on wire racks.