Chocolate Dipped Hazelnut Shortbread

This will be a shorter post than planned. Actually shorter than the one I just wrote and then lost into the void where all lost work goes when the internet and your computer conspire against you. ** Sigh ** We've all been there, and no amount of cussing and pouting helps. So, short version - not posting, not baking, not happy about it - especially the not baking part. So I baked these this weekend. Life is good again.

Chocolate Dipped Hazelnut Shortbread

1 cup unsalted butter, softened

1/2 cup sugar

1 T vanilla

1/4 t. salt

2 cups flour

1/2 cup toasted hazelnuts

12 oz. chocolate chips
3 T butter

Cream butter and sugar in stand mixer with paddle attachment. Add vanilla and salt, and stir in flour on low until incorporated. Add up to 1/4 cup more flour if the dough is really sticky. Form dough into a log, wrap in plastic wrap, chill one hour. Slice into discs, bake at 350 degrees F approximately 15-20 minutes until light brown. When cool, dip halfway into chocolate chips melted with butter. Place on clean parchment to cool, then put into muffin cups to store and serve. Better the next day.