cup (2 sticks) unsalted butter, at room temp.
cup sifted confectioners sugar
cup granulated sugar
Tbsp vanilla extract
tsp ground nutmeg
cup finely ground toasted hazelnuts
cups sifted all purpose flour
oz semisweet chocolate, melted w/ 1 tsp shortening
oz white chocolate, melted w/ 1 tsp shortening
1. To toast hazelnuts, spread evenly onto a baking sheet. Bake at 350 degrees until golden, about 8 min. 2. In large bowl, beat butter, both sugars, 1 Tbsp water, vanilla, nutmeg and salt at low speed for 2 min. Scrape down bowl. Beat at med-low until fluffy, 2 min. Beat in yolk, then ground hazelnuts. At lowest speed, beat in flour, just until blended. Dough should be stiff, but still soft; add a little more flour, if needed. 3. Turn out onto floured surface. Divide in half. Shape each into a block, 1" thick. Wrap in plastic. Refrigerate 1 hour. 4. Heat oven to 350 degrees. Break off 2 Tbsp of dough. Warm slightly with hands and roll to a 3" log. Curve ends to form a crescent. Space 1" apart on ungreased baking sheets. Repeat for a total of 48. 5. Bake at 350 degrees for 13-15 min, until uniformly tan. Cool on wire racks. 6. Set racks over sheets of waxed paper. Place melted semisweet and white chocolates in two ziplock bags. Snip off a small corner of each. Drizzle over cookies; let harden.