1/2 cup butter, softened
3/4 cup corn syrup
1 1/2 cups white sugar
1 teaspoon vanilla extract
5 eggnog shells
1 cup semisweet chocolate chips
1 cup chopped hazelnuts
3 tablespoons white sugar for decoration
Preheat the oven to 275 degrees F (135 degrees C). Unwrap the chilled eggnog halves and cut into thin slices. In a medium bowl, cream together the butter, corn syrup and white sugar until smooth. Beat in the vanilla. Mix in the eggnog and chocolate chips. Cut into 2 inch squares. Place 2 eggnog halves onto each cookie. Roll into a small cylinder. Place 1 cookie onto each cookie.
Bake for 8 to 10 minutes in the preheated oven, until golden. Cool slightly before removing from cookie sheets.
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