You can make the dough ahead, wrap it well with plastic wrap, and freeze up to four months. Thaw in refrigerator overnight before cutting and baking.
Made these for Valentines day and they turned out beautiful. Made a test cookie to determine the thickness when cutting out and opted for a slightly thicker cookie to keep from breaking when applying chocolate. I spread the chocolate over the half cookie so I didn't overload with chocolate on the underside. Substituted pecans in the recipe and sprinkling on top. Do not over bake. Crisp cookie but perfect center if not over baked. I use a "pecan sandy" type cookie as a pie crust crumbled and I think I could use this recipe instead of purchasing the store bought cookies. Just bake in the pie shell and fill with pie of your choice.Read More
These were great. I followed the recipe exactly and they came out perfect. Be gentle when dipping them in chocolate as they break fairly easily. I gave these to co-workers at christmas and everyone loved them. One of my favorite new cookie recipes! Thanks!Read More
I made these for my boyfriend and me (V Day Yay!!) The dough was difficult at the start but I added about a tea spoon of water and it came out perfect. Also I used Walnuts instead of hazelnuts because I like hazelnuts.Read More
These were pretty easy and looked impressive. They were good, though the chocolate stayed pretty sticky.Read More
I made these for Valentine's Day, substituting almonds for the hazlenuts, as that is what I had. They were divine. I made extra dough which I rolled into a 2Read More
Looks like a simple cookie exchange recipe, mine are being rolled with crushed peppermint sticks instead of the hazelnuts. Sounds good..Huh?Read More