Shelly's Recipe

SHORTBREAD HEARTS

Category: Cookies

1 1/2 cup butter, softened
11/4 cup icing sugar
3 tbsp hazelnut liqueur OR 1 tbsp almond extract
1 tsp vanilla
3 cups flour

GARNISH:
Hazelnuts, almonds, or walnuts; crushed

Frosting:
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 minutes.

On floured surface with floured rolling pin, roll to 1/2 inch thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1 inch apart. Bake till golden brown for about 15 min at 325. 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)