HAZELNUT SHORTBREAD HEARTS

Hazelnut Shortbread Hearts image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 7-1/2 dozen.

Number Of Ingredients 7

Previous Next

Ingredients

1-1/2 cups butter, softened
1 cup confectioners' sugar
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup ground toasted hazelnuts
4 ounces bittersweet chocolate, melted
2 ounces white baking chocolate, melted

Steps:

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 1/4-in. thickness. Cut with a floured 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake at 325° 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.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.