Hazelnut Espresso Fingers in Chocolate
Taste of Home recipe
1 1/2 chazelnuts, toasted
1 cbutter, softened
1 Tbspinstant espresso powder
2 tspvanilla extract
2 call purpose flour
3/4 cmilk chocolate chips
3/4 csemisweet chocolate chips
How to Make Hazelnut Espresso Fingers in Chocolate
- 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.
- 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.
- 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.