HAZELNUT ESPRESSO FINGERS IN CHOCOLATE

Hazelnut Espresso Fingers in Chocolate image

Provided by Cassie *

Categories Cookies

Time 25m

Number Of Ingredients 10

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1 1/2 c hazelnuts, toasted
1 c butter, softened
2/3 c sugar
1 Tbsp instant espresso powder
2 tsp vanilla extract
2 c all purpose flour
1/2 tsp salt
3/4 c milk chocolate chips
3/4 c semisweet chocolate chips
2 tsp shortening

Steps:

1. 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.
2. Shape scant tablespoonfuls of dough into 2 in. logs. Place 2 in. apart on ungreased baking sheets. Bake for 9 - 11 minutes or until edges are lightly browned. Remove to wire racks, cool completely.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Place on waxed paper; let stand until set. Store in airtight container.