Hazelnut Espresso Shortbread Cookie
From Pam Saunders, Wisconsin Hazelnut Grower
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INGREDIENTS
1 cup of cold, unsalted butter 1/2 cup of sugar 1/2 teaspoon of salt 1 1/4 cup of flour 1 cup of hazelnut flour 2 Tablespoons of finely ground coffee beans or espresso powder Melted Chocolate |
INSTRUCTIONS
MIX 1. Cream butter. Mix in sugar and salt.
MIX 2. Mix in flours and coffee grounds until just combined (avoid over-mixing).
CHILL. Chill dough for 30 minutes in the fridge.
ROLL. Roll dough 1/4" thick on a floured surface. Cut into shapes.
BAKE. Bake at 300°F for 42 minutes.
COOL. Allow cookies to cool for 30 minutes.
DIP. Melt chocolate and dip half of each cookie.
ENJOY!
MIX 2. Mix in flours and coffee grounds until just combined (avoid over-mixing).
CHILL. Chill dough for 30 minutes in the fridge.
ROLL. Roll dough 1/4" thick on a floured surface. Cut into shapes.
BAKE. Bake at 300°F for 42 minutes.
COOL. Allow cookies to cool for 30 minutes.
DIP. Melt chocolate and dip half of each cookie.
ENJOY!
