Hazelnut Butter

Yields:	1 1/2 cup
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	Preparation	10 minutes
	Cooking	0 minutes
	Ready In	10 minutes

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Ingredients

8	ounces	butter	divided
1/4	cup	hazelnuts	dry-roasted, skin
1/4	cup	parmesan, parmigiano-reggiano cheese, grated
1	each	lemon	zested
2	teaspoons	tarragon	fresh
1	x	salt and black pepper	to taste

Directions

Combine ingredients and blend until smooth.

Roll into cylinder and chill.

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Member Review

Surprise Tea Cakes

This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.

Reviewed by mybelleblue