Hazelnut Cappuccino Cookies

Place hazelnuts into food processor. Process until finely chopped; set aside. Sift flour and salt together; set aside.

Cream butter, sugars and instant coffee together. Stir in flour mixture and hazelnuts until blended.

Shape dough into 1-in. balls and place on ungreased baking sheet. Flatten dough to¹ /4 to ¹ /2 in. with bottom of glass. (f glass sticks to dough, dip bottom in sugar before flattening dough.)

Bake at 325°F for 16 to 18 minutes until golden. Cool 2 minutes and remove from pan.

Place chocolate in small microwavable bowl. Microwave on high 30 to 90 seconds, stirring every 30 seconds, until melted. Drizzle over cooled cookies; set until firm. Makes about 5 ³ /4 dozen, 1-oz. cookies.