HAZELNUT CHOCOLATE CRISPS

        ¼ cup butter                      1 cup chopped hazelnuts
        ¾ cup light brown sugar           1 tsp vanilla
        3 oz bittersweet chocolate        1 egg, well-beaten

Finely chop the chocolate. Melt the butter with the sugar and bring barely to a bubble, then cook, stirring constantly, for three minutes, or to about 300°. Remove from heat and mix in the hazelnuts and chocolate. Cool five minutes.

Add vanilla and egg, and mix well. Drop by half teaspoonfuls onto a cookie sheet lined with wax paper. Bake at 375° for 10-12 minutes. Cool, then peel cookies from paper.

Adapted from “Party Bait” (1954). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!