Nutella-Inspired Chocolate Hazelnut Shortbread Cookies

• 1 cup flour
• 1/2 cup powdered sugar
• 1/4 cup Hershey’s Special Dark cocoa or unsweetened Dutch-process cocoa
• 1/4 tsp salt
• 1 stick butter, cut into pieces
• 1 tsp hazelnut extract

Using the dough blade, pulse flour, sugar, cocoa powder, and salt in a food processor until fully combined. 
Add butter and hazelnut extract and pulse until mixture comes together.  When the dough is ready, it will darken in color, but will still seem slightly dry.
NOTE:  If you don’t have a food processor, you can mix the dry ingredients with a spoon, and cut the butter and extract into the dry ingredients with a fork or pastry cutter.

Dump the dough out of the food processor onto a large piece of cling wrap.  Using the cling wrap, form the dough into a log about 1 1/2 inches in diameter.  Place the dough in the freezer for 30 minutes.

Preheat oven to 300 degrees.

Remove the dough from the freezer and cut into discs, about 1/4 inch thick.  Place them on a parchment paper lined cookie sheet and bake for 25 minutes, or until the cookies are firm.

Let cool before icing.

• 1/2 cup powdered sugar
• 1/2 T. hazelnut extract
• 1/2 T. milk