English Cookies
['scant 1/2 cup sweet butter', '1/4 cup soft brown sugar', '1/4 cup superfine sugar', '1 egg, lightly beaten', 'a few drops of vanilla extract', '1 1/2 cups all-purpose flour', '2 teaspoons baking powder', '2 tablespoons milk (optional)', '1/2 cup shelled hazelnuts, coarsely chopped', '2 ounces semisweet chocolate, coarsely chopped', 'salt']
Preheat the oven to 350°F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a little milk. Stir in the hazelnuts and chocolate. Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. Cook the remaining mixture in the same way.
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