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Recipe: Hazelnut Cappuccino Cookies

Desserts - Cookies, Brownies, Bars
HAZELNUT CAPPUCCINO COOKIES

"This recipe came to us courtesy of the Hazelnut Council. It has a crispy shortbread texture and a wonderfully sophisticated, modern taste. It's the perfect gift for the gourmet coffee connoisseur."



1 1/2 cup hazelnuts, toasted, skin removed*
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 tablespoon instant coffee granules
FOR THE CHOCOLATE DRIZZLE:
1/4 cup semi-sweet chocolate morsels

Pre-heat oven to 325 degrees F.

Place hazelnuts in a food processor. Process until finely chopped, set aside. Sift flour and salt together, set aside.

In a large bowl, beat together butter, granulated sugar, brown sugar, and instant coffee granules. Stir in flour mixture and hazelnuts until blended. Shape dough into 1-inch balls and place on an ungreased baking sheet. Flatten dough to 1/4-inch to 1/2 inch with bottom of glass. If glass starts to stick to dough, dip bottom of glass in granulated sugar.

Bake for 16 to 18 minutes or until golden. Remove from oven and allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

TO MAKE THE CHOCOLATE DRIZZLE:
Place chocolate morsels in a small microwaveable bowl. Microwave on high 30 to 90 seconds, stirring every 30 seconds, until melted. Place melted chocolate in a small resealable plastic bag, then snip off a very small corner of the bag. Drizzle chocolate over cooled cookies; allow chocolate to set until firm.

Store cookies in airtight containers at room temperature for up to 3 weeks. These cookies ship well if packed carefully.

*To remove skin from hazelnuts, toast them in a 350 degree F oven for 15 minutes. Remove from oven and while still hot, place the nuts in a rough dish towel, then rub them briskly with the towel. Most of the skin will easily flake off; it's OK to leave the rest.

Makes about 30 cookies
Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins
MsgID: 0225660
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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