Chocolate hazelnut shortbread was made for a friend and shipped out—it keeps really well so it's one of my favorite cookies to mail. The recipe is here on my cheat sheet. I used the shortbread recipe and then sprinkled about 1/4 cup chocolate chips on the top while it was still warm. After about 5 minutes I spread the chocolate in a thin layer (it melts beautifully) and then I topped it off with chopped toasted hazelnuts and a little fancy salt.
The new apron theme is up over on Tie One On, and I spruced it up over there too—with a new banner, links, and books.
