Preheat oven to 325 degrees F.
In a large bowl, lightly beat butter; add sugar and beat thoroughly.
In a small bowl, whisk maple syrup and vanilla extract together; add to butter mixture, scraping down sides of bowl. Mix in flour just until blended; add hazelnuts.
With a sharp knife, cut dough into 1/4-in slices and place 2-inches apart on ungreased baking sheets. If you desire, roll dough out on a lightly floured board and use cookie cutters to cut desires shapes.
Bake for approximately 12 to 15 minutes until lightly browned. Remove from oven and let cool on wire racks. Place cookies on ungreased cookie sheets.
While the shortbread cools melt the chocolate and butter or shortening in a stainless steel bowl over a pot of simmering water. Stir until chocolate is smooth and completely melted. Remove from heat.
Dip one side of the cookie into the chocolate; place back on cookie sheet to harden. Store in airtight container at room temperature up to 1 week.
Variation: For a delectable option, change butter measurement to 3/4 cup and add 1/4 cup Oregon hazelnut butter. This decreases the amount of saturated fat in the recipe and increases the wonderful flavor of hazelnuts.
* To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 degree F. oven for approximately 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.
Hazelnut Shortbread Cookie Recipe: https://whatscookingamerica.net/Cookie/HazelnutShortbread.htm