So here is the recipe I mentioned.

Factoid: Oregon is the largest producer of Hazelnuts.

Rosemary Hazelnut Shortbread Cookies

Patty Hicks (oldherb)

Preheat oven to 275 degrees

1.5 cups finely chopped hazelnuts (set aside)

1/2 cup fresh rosemary (set aside)

Cream together:

1 lb Sweet butter (unsalted)

1 cup sugar

Slowly add:

1.5 cups unbleached flour

2 cups whole wheat flour

Mix until blended (do not over work the dough or cookies will be tough)

Mix in Rosemary and Hazelnuts just until blended.

Press into an ungreased 12"X17" jelly roll pan.

Score the top where you will be cutting after baking (this helps a lot later)

Bake until golden brown...about 50 minutes

Remove from oven and cut immediately.

Allow to cool completely before removing from pan.

Once cooled dip into or drizzle cookies with melted semi-sweet chocolate (Valrona or Moon Struck chocolates are recommended).

OPTIONS:

Form cookies into balls or press into molds (cast iron cornbread pans work great and come in all kinds of shapes...also look for things like little heart shaped cake pans but only press a cookie's worth of dough into the bottom of each.)

Try usin pecans, walnuts, almond or other nuts and switch herb used...try lemon thyme (about 1/4 cup).

(This recipe is my adaptation of one given me by an East Multnomah County Herb Society member whoes name I cannot remember right now...sigh)

Enjoy!