HAZELNUT SHORTBREAD HEARTS
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
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.
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