mocha shortbread rounds

Sophisticated enough for a grown-up tea party, sweet enough to serve for an afternoon snack. Fantastic dunkers, whether in milk, coffee, tea, or cocoa. They also make great gifts, stacked in a plastic bag and tied with festive ribbon.

1-1/2 C unbleached flour
1/2 C cocoa powder
1/4 tsp salt
1 Tbs instant espresso OR
2Tbs instant coffee
1 C (2 sticks) softened unsalted butter
1C firmly packed brown sugar
1/4 C toasted finely chopped hazelnuts (optional)

1. Sift together dry ingredients. Cream butter and sugar on medium speed until fluffy, 2-3 minutes. Add the dry ingredients and mix just until dough forms...do NOT overmix.

2. Separate dough into two sections. Turn onto wax paper and roll into a 2-inch log shape. Use empty paper towel roll for a guide, if necessary. Repeat with the second section of dough. Roll in toasted chopped hazelnuts to add crunch, if desired. Wrap the dough in wax paper and plastic, place in fridge for 1-2 hours, no more than 24. (Logs can be frozen and will keep for one month.)

3. Preheat oven to 250*. Slice the dough into 1/3-inch thick rounds and place them on parchment paper lined cookie sheet. Bake cookies until they are dry and firm, about 45 minutes; do NOT overbake. Let stand on cookie sheet for 5 minutes before transferring to a wire rack.