1 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 3/4 cups all-purpose floud
3/4 cup finely chopped toasted hazelnuts – or walnuts
6 ounces dark chocolate, coarsely chopped – or semi-sweet chips
1/2 teaspoon shortening
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chopped nuts.
2. Divide dough in half. On waxed paper, shape each half into an 11-inch roll. Wrap each roll in plastic wrap. Chill for 1 to 2 hours or until dough is firm enough to slice. (Or freeze for up to 3 months. Thaw in the refrigerator over night before proceeding.)
3. Preheat oven to 375 degrees. Using a serrated knife, cut rolls into 1/4-inch slices. Place sliced 1 inch apart on an ungreased (or parchment lined) baking sheet. Bake in preheated oven for 6 to 8 minutes or until tops are firm to the touch. Transfer cookies to a wire rack; cool.
4. In a small saucepan combine chocolate and shortening. Cook and stir over low heat until melted. Drizzle cookies with melted chocolate. Let stand until chocolate is set. Makes about 80 cookies.