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Cookies Recipes
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Chocolate-Hazelnut Shortbread Hearts
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15 minutes preparation, 30 minutes chilling, 15 minutes baking per batch
Makes 3 ½ dozen cookies
1 ½ cups (3 sticks0 butter, softened
1 ¼ sups confectioners’ sugar
3 tablespoons hazelnut liqueur or 1 tablespoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
Garnish
6 ounces hazelnuts (1 ½ cups), toasted, skins removed, and chopped
Frosting
6 ounces (6 squares) semisweet chocolate, coarsely chopped
1 tablespoon hazelnut liqueur or 1 teaspoon almond extract
2-3 tablespoons milk
1. Beat together butter and confectioners’ sugar at medium speed until light and fluffy. Beat in liqueur and vanilla.
2. Gradually beat flour into butter mixture until a smooth, very soft dough forms. Shape dough in a ball, wrap in plastic wrap, and chill until firm, 30 minutes.
3. Preheat oven to 350F. On a floured surface, using a floured rolling pin, roll dough to a ½-inch thickness. Using a 2-inch heart-shaped cookie cutter cut dough into hearts; reserve trimmings. Place cookies, 1 inch apart, on a nonstick baking sheet. Repeat as directed with trimmings.
4. Bake cookies until just golden, 15 minutes. Transfer cookies to a wire rack to cool.
5. 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.
6. Dip each cookie halfway into frosting. Sprinkle evenly with chopped nuts. Transfer cookies to a sheet of waxed paper to cool completely.
Baking Tips
To toast and skin hazelnuts, spread nuts in a baking pan. Bake in a 350F oven, stirring occasionally, until toasted, 10 to 15 minutes. Turn nuts out onto a cloth towel. Rub off and discard papery skins.
From Great American Home Baking
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