Title: Hazelnut Double Chunk Cookies - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Dozen

2 3/4	c	Flour
1	ts	Baking soda
1/2	ts	Salt
2	c	Whole hazelnuts, toasted
1	c	Unsalted butter, softened
1	c	Light brown sugar, firmly
		Packed
1/2	c	Sugar
2		Eggs
2	tb	Frangelico
1	ts	Vanilla
6	oz	Coarsely chopped semisweet
		Chocolate
6	oz	Coarsely chopped white
		Chocolate

Preheat oven to 375F. Butter 2 cookie sheets.

Sift flour, baking soda and salt; set aside.

Process hazelnuts, one cup at a time, until a paste forms.

Beat butter, hazelnut paste, and both sugars until very light and fluffy. Beat in eggs, one at a time, then the liqueur and vanilla, beating well after each addition. Reduce speed to low. Beat in flour, then chocolates and remaining nuts.

Drop by rounded tablespoons, 2" apart, onto cookie sheets. Bake until golden brown and firm on top, about 10 minutes. Let cool on sheet about a minute, then transfer to wire racks to cool completely. Store in tightly closed container.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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