Hazelnut Shortbread

Yields:	24 servings
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In a mixing bowl, cream butter and sugar.

Add syrup and vanilla.

Add flour and mix just until combined; fold in the nuts.

Shape into two 1-1/2 inch rolls; wrap tightly in waxed paper.

Chill for 2 hours or until firm.

Cut into 1/4 inch slices and place 2 inch apart on ungreased baking sheets.

Bake at 325 degrees F for 14-16 minutes or until edges begin to brown.

Remove to wire racks to cool.

Melt chocolate chips; drizzle over cookies.

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wonderful taste and excellent texture!! i used buttermilk instead of cream. wonderful recipe