Chocolate-Hazelnut-Espresso Balls

This recipe is a twist on the nutty, crumbly, melt-in-your-mouth cookies people refer to as sandies, mexican wedding cookies, and snowballs. This type of cookie always incorporates some kind of ground nut in a buttery batter, which is the secret to making them literally crumble and melt in your mouth. This version uses ground hazelnuts, and instead of dusting them with powdered sugar like mexican wedding cookies, these are rolled in ground hazelnuts which I find very pretty. Top with chocolate-covered hazelnuts, or if you want less of an espresso "punch", leave un-topped.
RECIPE: Chocolate-Hazelnut-Espresso Balls
Makes about 50 small cookies

INGREDIENTS:
1 cup butter, room temperature
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 tablespoon coffee liqueur
1 teaspoon vanilla
1 3/4 cups all purpose flour
1.5 cups hazelnuts (filberts), toasted and ground*
1/4 cup chocolate-covered coffee beans, ground
~50 chocolate-covered coffee beans for topping each cookie, if desired.

*Toast hazelnuts in a single layer on a shallow baking pan. Bake in a preheated oven at 325F for 15-20 minutes or until nuts are slightly golden brown. Cool completely before grinding.

DIRECTIONS:
Toast and grind hazelnuts. Preheat oven to 325F. Beat butter in a large mixing bowl on medium to high speed for 30 seconds. Beat in powdered sugar and cocoa powder until combined, scraping side of bowl occasionally. Beat in coffee liqueur and vanilla. Beat in as much flour as you can with teh mixer. Stir in any remaining flour, 1/2 cup of the ground hazelnuts, and 1/4 cup ground coffee beans.

Shape dough into 1-inch balls. Roll dough balls in remaining ground hazelnuts to coat entire surface. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 15 minutes or until bottoms are lightly browned. If desired, press a whole chocolate-covered coffee bean on teh top of each cookie. Cool cookies on cookie sheets on wire racks for 3 minutes, then transfer cookies to wire racks to cool completely.

Store cookies in single layers separated by waxed or parchment paper in an airtight container at room temperature, or freeze cookies for several months.