Chocolate, Butterscotch and Hazelnut Bites

Instructions

1. 1

   In a bowl, cream the butter, icing sugar, salt and vanilla with an electric mixer. Add the egg yolk and mix until smooth. With the machine running on low speed, or with a wooden spoon, add the flour.

2. 2

   On a work surface, form the mixture into a log and cut into 24 equal pieces. Roll the pieces into balls and place in the cavities of a non-stick mini muffin tin. Press down into an even layer along the bottom of each cavity. Refrigerate for 30 minutes.

3. 3

   With the rack in the middle position, preheat the oven to 350°F (180°C).

4. 4

   Bake the cookies for 10 minutes or until the edges start to brown. Once out of the oven, make a well in the centre of each cookie by pressing down with a melon baller, being careful not to go all the way through the cookie. Let cool on a wire rack.