Entry #1 Espresso Hazelnut Shortbread Cookies by Sue from “The View from the Great Island” http://theviewfromthegreatisland.blogspot.com

Key Ingredients: Coffee, Hazelnuts

Espresso Hazelnut Shortbread Cookiesmakes about 14 small cookies3/4 cup flour1/4 cup confectioner's sugar1/2 cup finely ground hazelnuts (Bob's Red Mill makes a Hazelnut Meal/Flour, and Trader Joe's carries ground nuts at the holidays)1/2 tsp vanilla extract1 Tbsp instant espresso dissolved in 1 Tbsp boiling water and cooled1/2 cup, 1 stick, unsalted butter, room temperature1 1/2 cups milk chocolate chips (for drizzling or dunking)

• In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.  

• Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.  • Turn out onto waxed or parchment paper and form into an 8" log.  • Wrap the log in the paper and twist the ends, smoothing the shape as you go.• Chill for at least an hour, or overnight.• Pre-heat the oven to 325, and line and baking sheet with parchment.• Slice the dough into 1/3 to 1/2 inch slices.• Bake in the center of the oven for about 12 minutes.• Cool on the pan briefly before finishing on a rack.• When the cookies are completely cool, melt the chocolate for about a minute in the microwave stirring

until completely smooth, then drizzle or dunk the shortbread.  You can just dust them with powdered sugar if you don't want to use the chocolate.