• 2 (1 oz.) squares unsweetened chocolate
• 2 cups flour
• 1/4 tsp. salt
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 tsp. vanilla
• 1 egg
• 1 tbsp. instant espresso coffee powder
• 1 tsp. hot water
• 1 (2 oz.) bag filberts, finely chopped
• 1 (4 oz.) bar classic white chocolate, broken into small pieces
• 4 tsp. shortening
• 1 pint-sized zipper closure food storage bag

In small saucepan, melt chocolate over low heat (about 5 minutes), stirring occasionally; cool slightly.

In medium bowl, combine flour and salt.

In large mixer bowl, cream shortening, butter, sugar and brown sugar until fluffy; beat in vanilla and egg.

In small bowl, combine coffee and water; stir until dissolved. Beat coffee, melted chocolate and flour mixture into batter until thoroughly combined; stir in filberts. Chill, covered, several hrs.

To Bake: Drop dough onto ungreased baking sheets using a 1" cookie scoop (2 heaping tsp.). Bake in a preheated 350° oven until cookies are just set (8-10 minutes). Immediately remove from pans; cool on wire racks.

In small saucepan, melt white chocolate bar and 4 tsp. shortening over low heat (about 5 minutes), stirring occasionally; cool. Pour into storage bag; seal. Cut a tiny hole in corner of bag; drizzle melted white confection over cookie tops. Let stand until set.

Cookies may be frozen.

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