These aren’t chewy cookies; they’re soft and have a great nutty flavour which will never disappoint!

Ingredients:

• 250 gram butter
• 125 gram finely chopped hazelnuts
• 200 gram sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 375 gram flour

Instructions:

1. Preheat oven to 350 and prepare baking sheets.
2. In a mixer add the melted butter, sugar and egg. Mix until fluffy. Once it’s foamy, add in the flour and continue to mix.
3. Fold in the chopped hazelnuts, gently. Using a piping bag, create any shapes you like. I used a cookie press and made them in a flower shape!
4. Allow these to bake for about 10-12 minutes or until lightly browned. Enjoy!

This is my first year making this cookie, and while they are very crumbly, they are also very delicious!

Ingredients:

• 280 grams semi-sweet chocolate
• 2 egg whites
• 50 grams sugar
• 1 teaspoon vanilla extract
• 100 grams finely chopped walnuts
• 50 grams heavy cream

Instructions:

1. Preheat oven to 350, and prepare baking sheets.
2. In a microwave safe bowl, melt 180 grams of semi-sweet chocolate. Allow to cool. In another bowl, with a mixer, whisk the eggs until stiff, adding sugar and vanilla extract a little at a time. Continue to mix, until all of the sugar has dissolved.
3. Gently fold in the melted chocolate and the chopped nuts.
4. Make 2 teaspoon piles, and allow baking for 10 to 13 minutes. Gently remove these and allow them to cool.
5. Now for the filling.
6. In a microwave safe bowl combine the last 100 grams of semi-sweet chocolate and heavy cream, and heat up. Stir until creamy and smooth. Allow to cool, until it stiffens a bit.
7. Spread this filling on one cookie, than take another cookie and make it into a sandwich. Enjoy!

Lisa Smith’s delicious hazelnut cookie recipe.

Ingredients:

• 150 gram flour
• 150 gram butter
• 150 gram finely chopped hazelnuts
• 100 gram sugar
• 1 teaspoon all spice
• 1 teaspoon vanilla extract
• Whole hazelnuts
• 1 egg yolk
• 2 tablespoons milk

Instructions:

1. Preheat 350 and prepare baking sheets.
2. Combine the first, six ingredients in a large bowl, until well mixed.
3. Create teaspoon sized balls of dough and allow baking for 10-12 minutes. Let cool.
4. In a cup mix the milk and egg yolk, and paint over each cookie. And press a whole hazelnut on top of each cookie. Enjoy!

These were so quick and easy! Perfect for making and eating in a day!

Ingredients:

• 1 ½ cups flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ¼ cup of semi-sweet chocolate chips
• ½  cup of mint chocolate
• ½ cup of soft butter
• ½ cup of sugar
• 2 eggs
• 6 tablespoons heavy cream
• Whole pecans

Instructions:

1. Preheat oven to 350 and prepare baking sheets. In a large bowl, whisk together the flour, cocoa powder and baking powder. Once combined, incorporate the sugar, butter and eggs.
2. In a microwave save bowl, melt ½ cup semi-sweet chocolate chips, making sure there are no clumps. Add the melted chocolate, into the bowl and continue to mix. Then fold in another ½ cup of semi-sweet chocolate chips into the dough.
3. Drop teaspoon size piles of dough on a cookie sheet, making sure to leave at least one inch of space between each cookie. Allow these to bake for about eight minutes. When done remove the cookies from the baking sheet, and allow to completely cool.
4. In the same microwave safe bowl, heat up the heavy cream. Add ¼ cup of semi-sweet chocolate chips and ½ cup of mint chocolate. Allow to sit for a minute or two. Then stir until smooth. Spread this mixture on top of each cookie. While it’s still warm, add your toppings; pecans, sprinkles, ect.
5. Enjoy!

This “dough” is really easy to make! And extremely delicious! I didn’t add any sugar to the recipe, since the milk and the coconut flakes were already sweetened.

Ingredients:

• 2/3 cup sweetened condensed milk
• 1 teaspoon almond extract
• 3 ½ cups sweetened coconut flakes
• ½ cup of semi-sweet chocolate chips
• Whole pecans

Instructions:

1. Preheat oven to 350 and prepare cookie sheets (make sure to grease these well!!).
2. In a large bowl combine the condensed milk, almond extract and coconut flakes. Make sure that this is well mixed. Your “dough” should be pretty sticky, it shouldn’t be watery. If you can take a piece and roll it into a small ball, you’re good.
3. Continue rolling out balls, or just create small piles. Allow them to bake for about 12-15 minutes. Let them cool. Then take them off of the sheet.
4. Once they are completely cool, melt your chocolate in a microwave safe bowl. Either dip your macaroon in the chocolate to cover it, or just drizzle the chocolate over top.
5. Finish off each cookie with a whole almond and enjoy!