Hazelnut Espresso Shortbread Cookies

HAZELNUT ESPRESSO SHORTBREAD COOKIES

2 cups all purpose flour
3 T cornstarch
1 T plus 1 teaspoon instant espresso powder or ground beans
3/4 t salt
1 cup (2 sticks) margarine cut into 1/2-inch pieces
2/3 cup toasted finely chopped hazelnuts
2 T hot water
2 oz semisweet chocolate

Preheat oven to 350 degrees. Mix flour, brown sugar, cornstarch, 1 T espresso powder and salt in processor or by hand. Process until is like coarse meal. Add hazelnuts. Transfer to floured work surface and knead together.

Divide dough in half and press each half into 9-inch diameter tart pan with removable bottom. Score with knife or pizza cutter. Bake until deep golden, probably 35-40 minutes, maybe longer. Transfer to rack and cool 2 minutes. Remove pan rim and cut into wedges. Mix hot water and espresso powder in small saucepan, add chocolate and melt and mix.. Drizzle chocolate onto shortbread in circular design. Cool.