HAZELNUT ESPRESSO FINGERS IN CHOCOLATE

Hazelnut Espresso Fingers in Chocolate image

I make these cookies for the school teachers and staff for Christmas and at end of the school year. They are in much demand at school bake sales. They sell for $6.00 a dozen and usually someone has requested them to set aside for them to buy.-Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Time 45m

Yield 5 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups hazelnuts, toasted
1 cup butter, softened
2/3 cup sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

Preheat oven to 350°. Place hazelnuts in a food processor; cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in hazelnuts., Shape scant tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 100 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.