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PREPARATION:Preheat oven to 325°.
Cream butter until light and fluffy. Gradually beat in salt and sugar. Add egg; beat well. Blend in vanilla and chocolate. Mix in flour then chopped hazelnuts, mixing until well-blended. Drop level tablespoonfuls of dough, 2 inches apart, onto greased cookie sheets. Stamp lightly with a flat bottom glass covered with a damp cloth. If desired sprinkle more finely chopped hazelnuts over the top of each cookie. Bake for about 15 minutes, until done.
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