During the course of my work week, I was craving something crunchy. I can’t explain it but it’s certainly one of those times that I have the strongest, indescribable desire to eat crunchy food. Since I didn’t want potato chips or pretzels, even though it was Super Bowl weekend, I searched my house and found a bag of mixed unshelled nuts. I perused my recipe collection I collected over the years and found this: hazelnut strawberry thumbprint cookies.
It’s a simple cookie recipe. The small problem was, I didn’t have enough hazelnuts. (I’m presuming my dad liked that particular nut a lot since there weren’t that many from the beginning.) So, I thought what nut would go with hazelnuts well and almonds popped in my head and I started cracking my way through. After fifteen minutes of nut shell debris flying across my kitchen counter and floor, I had enough nut meat for the recipe.
Look like blond Rocher chocolates
After making the buttery mass of cookie dough, forming it into one-inch balls and rolling it in the coarsely ground, toasted, nuts, it does look like Rocher chocolates, except, of course, it’s made of cookie dough.
