Hazelnut Shortbread Hearts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts.  The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn’t be easier to make.

Monique Theoret                                                                                             Wooster, Ohio

Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

1 ½ cups butter, softened

1 cup confectioners’ sugar

3 tsp. vanilla

3 cups all-purpose flour

1 cup ground toasted hazelnuts

4 oz. bittersweet chocolate, melted

2 oz. white baking chocolate, melted

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Stir in vanilla.  Combine flour and hazelnuts; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with a floured 2 inch heart shaped cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 325 F. for 18 – 20 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire racks to cool completely.

Drizzle bittersweet and white chocolate over cookies; let stand until set.  Store in an airtight container.

(Recipe for Hazelnut Shortbread Hearts Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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