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Print this Recipe    Shortbread Hearts

Shortbread Hearts
makes about 4 dozen

1 1/2 cups butter or margarine, softened
1 1/4 cups icing sugar
3 tbsp. hazelnut liqueur OR 1 tbsp. almond extract
1 tsp. vanilla
3 cups flour

hazelnuts, almonds, or walnuts; crushed

6 squares semi-sweet chocolate, chopped
1 tbsp. hazelnut liqueur or 1 tsp. almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur
and vanilla. Gradually beat in flour till soft dough forms. Shape
into a ball and wrap in plastic wrap. Chill at least 30 min. On
floured surface with floured rolling pin, roll to 1/2" thick. With
heart shaped cookie cutter, cut out and place on ungreased cookie
sheet about 1" apart. Bake till golden brown for about 15 min at
325^F. Let cool slightly before removing. Melt chocolate in saucepan
or microwave. Add 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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