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Title: Chocolate-Hazelnut Shortbread Hearts
Categories: Cookie
Yield: 24 Cookies
| 1 1/2 | c | Butter; softened (3 sticks) |
| 1 1/4 | c | Sugar, powdered |
| 3 | tb | Liqueur, hazelnut or 1 tb almond extract |
| 1 | ts | Extract, vanilla |
| 3 | c | Flour |
| GARNISH | ||
| 6 | oz | Hazelnuts, toasted; skins removed, chopped (1 1/2 c) |
| FROSTING | ||
| 6 | oz | Chocolate, semisweet; coarsely chopped |
| 1 | tb | Liqueur, hazelnut; or 1 ts. almond extract |
| 1 | ts | Milk |
Beat together butter and confectioners' sugar at medium speed until light and fluffy. Beat in liqueur and vanilla.
Gradually beat flour into butter mixture until a smooth, very soft dough forms. Shape dough into a ball, wrap in plastic wrap, and chill until firm, 30 minutes.
On a floured surface, using a floured rolling pin, roll dough into a 1/2" thickness. Using a 2" heart-shaped cookie cutter, cut dough into hearts; reserve trimmings. Place cookies, 1" apart, on a nonstick baking sheet. Repeat as directed with trimmings.
Bake cookies until just golden, 15 minutes. Transfer cookies to a wire rack to cool.
Meanwhile, prepare frosting. In top of a double boiler set over simmering (not boiling) water, melt chocolate. Remove from over water. Stir in liqueur and milk until smooth.
Dip each cookie halfway into frosting. Sprinkle with about 2 teaspoons of chopped nuts. Transfer cookies to a sheet of waxed paper to cool completely.
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