Hazelnut Shortbread Hearts

1. 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. 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. 3

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4. 4

   Bake at 325u00b0 for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.

5. 5

   Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.

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