Hazelnut Shortbread Hearts

• 1-1/2 cups butter, softened
• 1 cup confectioners' sugar
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 cup ground toasted hazelnuts
• 4 ounces bittersweet chocolate, melted
• 2 ounces white baking chocolate, melted

1. 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.
2. 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
3. .
4. Bake at 325u0b0 for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
5. Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.

butter, sugar, vanilla, allpurpose, ground toasted hazelnuts, bittersweet chocolate, chocolate

Taken from www.tasteofhome.com/recipes/hazelnut-shortbread-hearts/ (may not work)