---------- Recipe via Meal-Master (tm) v8.05
       Title: Espresso-Hazelnut Shortbread
  Categories: Cookies
       Yield: 1 servings
       8 oz Cold unsalted butter
     1/2 c  Sugar
   1 3/4 c  All-purpose flour
     1/4 c  Espresso coffee grounds
            A pinch of salt
     1/2 c  Finely ground toasted
        Preheat oven to 250 degrees. Place butter and sugar in mixing bowl and
   using electric mixer, beat on low speed until blended. Add flour, espresso
   grounds and salt and hazelnuts. Mix on low speed 3-5 minutes until dough
   comes together. (It will look dry just before it comes together.)
      Place dough on lightly floured board and roll it out 1/4 inch thick.
   Using shaped cookie cutter, cut out shortbread cookies. Chill 1 hour before
   baking. Line baking sheet with parchment paper and place shortbread on pan
   so they are not touching. Bake 45 minutes until firm. (They will remain
   white in color.) Note: one of the great things about this shortbread dough
   is that after you have cut out the shapes, you can freeze and just place
   them in the oven when you are ready to bake.