Italian Hazelnut Espresso Shortbread Cookies Recipes

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
• Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
• Cut each shortbread round into 24 wedges. Cool completely.
• Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

ESPRESSO SHORTBREAD COOKIES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
• Heat oven to 325 degrees. Bake until firm, about 20 minutes.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 F. Blend flour sugar, cornstarch, 1 tbl espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to work surface. Knead just until dough comes together. Divide dough in half. Press each half into 9 inch diameter tart pan. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides. Cut each shortbread into 24 wedges. Cool compleately. Mix 2 tbl hot water and remaining 1 tsp espresso powder in a small pan. Add chocolate and stir to melt over low heat.Cool slightly and drizzle over shortbreads.Let stand until chocolate sets. Store in an airtight container up to 1 week or freeze up to 1 month.