Hazelnut Espresso Cookies

2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
16 T (2 sticks) unsalted butter, softened
1 cup sugar
1/2 cup light brown sugar
2 eggs
3 T instant espresso powder
2 cups (10 oz) hazelnuts (skins removed), coarsely chopped
--preheat oven to 275 degrees, to remove skins, place raw, shelled hazelnut in a single layer on a rimmed baking sheet, bake until skins crack, 25 to 30 minutes. Transfer to a clean kitchen towel and roll up. Let steam 5 minutes. Rub the nuts in the towel between your hands until most of the skins have come off.

Preheat oven to 375 degrees.
In a bowl, whisk together flour, baking soda and salt.
With an electric mixer, beat butter and both sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in espresso powder.
With mixer on low, beat in flour mixture until incorporated. With a rubber spatula, stir in hazelnuts.
Drop heaping tablespoons of dough onto three baking sheets, 1-1/2 inches apart. Bake, first two sheets together, until golden about 12 minutes. Rotating sheets halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes 3 dozen
Prep time: 20 minutes
Total time: 50 minutes

everyday food magazine, holiday 2007