Shortbread Hearts
Makes about 4 dozen.
1 1/2 cups butter or margarine, softened
1 1/4 cups confectioners' sugar
3 tablespoons hazelnut liqueur or 1 tablespoon
almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
Hazelnuts, almonds or walnuts, crushed
6 squares semisweet chocolate, chopped
1 tablespoon hazelnut liqueur or 1 teaspoon
almond extract
Beat butter and sugar at medium speed until
fluffy. Beat in the 3 tablespoons hazelnut
liqueur and vanilla extract. Gradually beat
in flour until soft dough forms. Shape into
a ball and wrap in plastic wrap. Chill at
least 30 minute.
On floured surface with floured rolling
pin, roll to 1/2-inch thick. With heart
shape cookie cutter, cut out and place on
ungreased cookie sheet about 1 inch apart.
Bake until golden brown for about 15 minutes
at 325 degrees F. Let cool slightly before
removing from cookie sheet.
Melt chocolate in saucepan or microwave.
Add the 1 tablespoon hazelnut liqueur. When
cookies are cool, dip 1/2 of cookie in chocolate
mixture and place on plate covered in wax
paper. Sprinkle with nuts and place in refrigerator
or freezer briefly to set. (Store these
cookies in refrigerator if they are garnished.)
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