Hazelnut Chocolate Crisps

These are great with coffee!

1 1/4 cups hazelnuts
1/2 cup unsalted butter, softened
1/3 cup vegetable oil
1/2 cup each of granulated and brown sugar
1 egg
1 tsp pure vanilla
2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp each of baking soda and baking powder
1/4 tsp salt
1 oz bittersweet chocolate, finely grated

1. Chop nuts so that small pieces are still visible.  Set aside 1/2 cup.  In a large bowl, stir butter until creamy then stir in oil and sugars.  Stir in egg and vanilla.
2. In a separate bowl, stir flour with cream of tartar, baking soda, baking powder and salt.  Gradually stir into butter mixture.  Stir in 3/4 cup nuts and grated chocolate.
3. Turn dough out in a log about 14 inches long and 1 3/4 inches thick onto a large sheet of waxed paper.  Use waxed paper to help shape into a smooth log.  Pat outside of roll with reserved 1/2 cup nuts, again using waxed paper to help turn log.  Roll log up in waxed paper; tuck ends and place roll in a tray in the freezer.  When hard, cut into 4 pieces each about 3 1/2 inches long.  Leaving waxed paper intact, over wrap each with foil and place in an airtight plastic freezer bag. Return to freezer.
4. To bake cookies, preheat oven to 375F.  For each dozen cookies, remove one segment of roll from freezer.  Remove foil and waxed paper.  Using a heavy chef's knife, cut into slices about 1/4 inch thick.  Place 1 inch apart on baking sheet lined with parchment or foil lightly coated with cooking spray.  Bake 9 to 12 minutes or until edges are browned.  Cool on a rack.

VARIATION:

Almond Blondies

Use blanched slivered almonds instead of hazelnuts.  Use all white sugar by replacing brown sugar with 1/2 cup granulated sugar and substitute vanilla with 1/4 tsp almond extract.