Viennese Hazelnut Butter Thins

Description
36 cookies. 2 hours preparation.

Ingredients

 * 1 	cup Hazelnuts
 * 1 1/4 	cups All-Purpose Flour
 * 1/4 	teaspoon salt
 * 1 1/4 	cups powdered sugar
 * 1 	cup Butter, softened
 * 1 	egg
 * 1 	teaspoon Vanilla
 * 1 	cup semi-sweet Chocolate Chips

Directions

 * Preheat oven to 350°F.
 * To remove skins from hazelnuts, spread in single layer on baking sheet.
 * Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly.
 * Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
 * Place hazelnuts in food processor.
 * Process using on/off pulsing action until hazelnuts are ground but not pasty.
 * Combine flour and salt in small bowl.
 * Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
 * Beat in egg and vanilla Gradually add flour mixture
 * Beat in ground hazelnuts at low speed until well blended.
 * Place dough on sheet of waxed paper.
 * Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2 1/2 inches wide.
 * Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
 * Preheat oven to 350°F Cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets.
 * Bake 10 to 12 minutes or until edges are very lightly browned.
 * Let cookies stand on cookie sheets 1 minute.
 * Remove cookies to wire racks-cool completely.
 * Place chocolate chips in 2-cup glass measure.
 * Microwave at HIGH 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
 * Dip cookies into chocolate coating about 1/2 of each cookie.
 * Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.