Italian Shortbread Cookies

Italian Shortbread Cookies

Mix in processor:

2 cups all purpose flour
1 cup (packed) light brown sugar
3 tablespoons cornstarch
1 tablespoon instant espresso or coffee powder
3/4 teaspoon salt

Add and pulse only until crumbly:

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, coarsely 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 350 oven about 25 minutes. They will be golden brown.

Transfer to rack; cool 2 minutes. Remove pan sides.

Cut each shortbread round into 24 wedges with pizza cutter. Cool completely.

2 tablespoons hot water
2 ounces chocolate chips
1 tsp espresso/coffee powder

Melt together above. Cook slightly and then drizzle over cookies.
Let set and serve.