Hazelnut-Espresso Shortbread Cookies

Heat oven to 350F Using an electric mixer, in a large bowl, combine the butter and brown sugar until light and fluffy. Scrape down sides and bottom of bowl. Mis in the flour, cornstarch, espresso powder, sale, and vanilla just until combined. Do no over beat. Stir in hazelnuts. Divide dough in half (or thirds) and shape into 2 (or 3) disks. Press or roll each half (or third) on an un-greased cookie sheet to a 9" circle (I used a jelly roll pan and just spread out of entire thing). Using a pizza cutter or knife, score each round into 12-18 wedges (or however many you would like). Bake for 20-22 minutes or until a light golden brown. Cook 2 minutes, then cut each shortbread round into 12-18 wedges (or however many you would like). Remove from cookie sheets to wire racks to cool completely. For the Glaze: In a small saucepan, combine the remaining butter with the espresso powder; add the chocolate and stir over low heat until chocolate is melted and mixture is combined and smooth. Remove from heat. Drizzle chocolate mixture over cookie wedges set on a cooling rack atop waxed paper. Let stand until chocolate sets. To skin hazelnuts: place hazelnuts on an un-greased jellyroll pan and bake at 325F for 20-25 minutes. Immediately dump into a clean kitchen towel, spreading into a single layer. Working quickly, fold half of the towel over hazelnuts and rub continuously back and fort over hazelnuts to remove their skins. Remove skinned hazel nuts to plate to cool.