1 c butter, softened
Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla. Continue beating until well mixed. Add flour, baking soda and salt. Reduce speed to low; continue beating, scraping bowl often, until well mixed. Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet real chocolate chips 1 teaspoon shortening over low heat. Drizzle over top of cookies.