2 (1 oz.) squares unsweetened chocolate
2 cups flour
1/4 tsp. salt
1/2 cup shortening
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. vanilla
1 tbsp. instant espresso coffee powder
1 tsp. hot water
1 (2 oz.) bag filberts, finely chopped
1 (4 oz.) bar classic white confection, broken into small pieces
4 tsp. shortening
1 pint-sized zipper closure food storage bag
In small saucepan, melt chocolate over low heat (about 5 minutes), stirring
occasionally; cool slightly. In medium bowl, combine flour and salt. In large
mixer bowl, cream shortening, butter, sugar and brown sugar until fluffy; beat
in vanilla and egg.
In small bowl, combine coffee and water; stir until dissolved. Beat coffee,
melted chocolate and flour mixture into batter until thoroughly combined; stir
in filberts. Chill, covered, several hrs.
To Bake: Drop dough onto ungreased baking sheets using a 1" cookie scoop (2
heaping tsp.). Bake in a preheated 350° oven until cookies are just set 8-10
minutes. Immediately remove from pans; cool on wire racks.
In small saucepan, melt white confection bar and 4 tsp. shortening over low heat
(about 5 minutes), stirring occasionally; cool. Pour into storage bag; seal. Cut
a tiny hole in corner of bag; drizzle melted white confection over cookie tops.
Let stand until set. Cookies may be frozen. Makes about 5 dozen cookies