We love these simple, subtle drop cookies plain, but if you want to dress them up, dip the bottoms of the cooled cookies in melted bittersweet chocolate.
Source: Midwest Living
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen.
Place hazelnuts on a shallow baking pan. Bake in a 350° oven for 5 to 10 minutes, shaking the pan once or twice. Cool. To remove the papery skins from the hazelnuts, rub the nuts with a clean dish towel. Place nuts in a blender or food processor. Blend or process until nuts are ground, using a quick start-and-stop motion to help prevent over processing the nuts.
88 calories; fat 6g; carbohydrates 8g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 2.1IU; vitamin c 0.6mg; thiamin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 11.8mcg; sodium 5mg; potassium 71mg; calcium 12mg; iron 0.5mg.