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Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate

Ingredients:
3/4 cup (170g) unsalted butter, softened to room temperature
2/3 cup (133g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (120g) toasted and finely chopped Diamond of California hazelnuts, divided
optional: coarse sugar for rolling
8 ounces (226g) milk chocolate, coarsely chopped

Directions:
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped hazelnuts. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s really only for added crunch and a little sparkle! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Melt the chopped milk chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked and chocolate-dipped cookies freeze well - up to three months. Or you can freeze them without the chocolate and dip/decorate after they thaw out. Cookie dough logs freeze well too, up to three months. Allow the logs to thaw overnight in the refrigerator then continue with step 3.

https://sallysbakingaddiction.com/2015/12/11/toasted-hazelnut-slice-n-bake-cookies-with-milk-chocolate/

Bacon Avocado Pasta Salad

Ingredients
8 ounces bowtie pasta (or other medium-sized pasta)
1 cup halved cherry or grape tomatoes
2 avocados, cubed
8 slices of bacon, cooked and crumbled
1/2 cup diced red onion
Creamy Dressing:
1/4 cup mayonnaise
1/2 tablespoon apple cider vinegar
1/2 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions
Cook pasta noodles according to package directions. Drain and rinse with cold water to stop cooking.
Place noodles, tomatoes, avocado, bacon, and red onion in a large bowl.
Add mayonnaise, vinegar, sugar, salt, and pepper in a small bowl. Stir together till totally smooth.
Pour dressing over pasta salad and toss everything together!
Cover bowl and place pasta salad in the fridge for about 2 hours (or more) before serving!

http://www.theslowroasteditalian.com/2018/03/bacon-avocado-pasta-salad.html