Ok, they aren't round. I told you I wasn't a baker and perfection is not my style!
Also, I wish I would have dusted the crumbs away before I took the shot.
They may not be pretty here but they are delicious!
Brown Sugar Hazelnut Rounds
½ c Vegetable Shortening
½ c Butter
1 ¼ c Brown Sugar
1 t Vanilla Extract
1 lg. Egg
2 ½ c Flour
½ t Baking Soda
¼ t Salt
¾ c Hazelnuts, chopped & toasted
Cream together shortening and butter. Add about 1 c flour to the shortening mixture. Add brown sugar, egg, vanilla, baking soda & salt. Beat thoroughly until combined, scraping sides of bowl on occasion. Beat or stir in remaining flour and nuts.
On waxed paper, shape dough into two 10-inch rolls. Lift & smooth the waxed paper to shape the roll. Chill for 4-48 hours
Preheat oven to 375 degrees.
Cut dough into ¼ inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 10 minutes or until edges are firm. Cool on racks.
Notes: I drizzle or frost melted milk chocolate on top of cookies after cooling.