1/2 cup butter or margarine
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups minus 1 tablespoon all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
2 squares semi-sweet chocolate, chopped
2 dozen filbert nuts, toasted and skinned

Preparation Instructions:
1. Cream the butter and sugar until light and fluffy. Beat in egg and vanilla.

2. In a separate bowl, combine the flour, cinnamon, and baking soda. Add flour mixture to the butter mixture in thirds, beating in well after each addition. Stir in chocolate.

3. Shape into 1 inch balls with lightly floured fingers. Place on a greased cookie sheet. Press a filbert into each cookie.

4. Bake at 350 degrees for 10 minutes or until lightly browned. Cool a minute before removing to a rack to complete cooling. Store in an airtight tin.

Variation: Press a chopped piece of chocolate into the center of the cookie with the filbert.

Tips: To toast filberts, place on baking sheet. Bake at 350 degrees for 10 to 15 minutes until skins crack and flake. Place in a kitchen towel. Steam for 5 minutes. Rub with towel to remove skins. Some skin will remain giving a mottled look - a good combination with this chocolate-flecked cookie!
When chopping the chocolate, the pieces and shavings will be very irregular which is fine.