Buttery hazelnut-liqueur shortbread hearts, half-dipped in chocolate and sprinkled with crushed nuts.
Method
- 1
Beat the butter and sugar until fluffy; beat in the liqueur and vanilla. Gradually beat in the flour until a soft dough forms. Wrap and chill at least 30 minutes.
- 2
Roll on a floured surface to 1/2-inch thick, cut with a heart cutter, and place on an ungreased sheet 1 inch apart.
- 3
Bake at 325°F for about 15 minutes until golden. Cool slightly before removing from the sheet.
- 4
Melt the chocolate with the remaining liqueur. Dip half of each cooled cookie in chocolate, sprinkle with nuts, and chill briefly to set.
