Pulsing mini-morsels in a food processor produces little bits of chocolate that freckle the dough in this Hazelnut Chip Shortbread.
Preheat oven to 325°. Pulse mini-morsels in a food processor 10 times or until morsels are almost ground. Remove to a bowl. Add flour, powdered sugar, cornstarch, and butter to food processor. Cover; process just until a dough forms and mixture holds its shape. Stir in 1/4 cup hazelnuts and ground mini-morsels. Turn dough out onto a lightly floured surface. Roll dough to about 1/2-inch thickness; cut with a 2-inch scallop-shaped cutter. Press remaining 1/4 cup hazelnuts into top of each cookie. Place 1 inch apart on parchment paper-lined baking sheets.
Bake at 325° for 18 to 20 minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).
To toast and skin hazelnuts, place nuts in a single layer in a shallow pan. Bake at 350° for 5 to 10 minutes or until skins begin to split. Transfer warm nuts to a colander; using a towel, rub briskly to remove skins.
2012 Christmas with Southern Living