Finely chopped hazelnuts give this cookie its distinctive flavor.
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How to make
Heat oven to 350°F.
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla. Continue beating until well mixed.
Add flour, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake 13-16 minutes or until edges are lightly browned.
If desired, melt 1/2 cup semi-sweet real chocolate chips or raspberry-flavored chocolate chips with 1 teaspoon shortening over low heat. Drizzle over top of cookies.
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