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Hazelnut Crackles


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  • 1/2 cup butter, soft
  • 1 cup light brown sugar, firmly packed
  • 1 egg
  • 1 square (1 ounce) unsweetened chocolate, melted
  • 1 1/4 cups flour, sift before measuring
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • dash salt
  • 1/2 cup chopped toasted hazelnuts*
  • 2 tablespoons granulated sugar mixed with 2 teaspoons cinnamon


Cream together the brown sugar and butter until light; beat in egg. Beat in the cooled melted chocolate. Add sifted flour, cream of tartar, soda, and salt; mix well. Chill dough until firm. Shape dough into 1-inch balls. Mix the chopped toasted hazelnuts with the cinnamon-sugar in a shallow bowl. Roll balls in the mixture and place on lightly greased cookie sheets about 2 inches apart. Bake cookies at 375° for 12 to 15 minutes.
Makes about 3 dozen cookies, depending on size.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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