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Hazelnut Shortbread Hearts Recipe
Hazelnut Shortbread Hearts Recipe photo by Taste of Home

Hazelnut Shortbread Hearts Recipe

Publisher Photo
Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts. The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn't be easier to make.—Monique Theoret, Wooster, Ohio
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch + cooling
MAKES:90 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch + cooling
MAKES: 90 servings

Ingredients

  • 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

Nutritional Facts

1 cookie equals 63 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 22 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  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 baking sheets.
  3. Bake at 325° for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
  4. Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container. Yield: 7-1/2 dozen.
Originally published as Hazelnut Shortbread Hearts in Country Woman Christmas Annual 2010, p63

Nutritional Facts

1 cookie equals 63 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 22 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Hazelnut Shortbread Hearts

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 10, 2012

Loved these but I had to use pine nuts instead of the hazelnuts. My family really liked them, though. And they were pretty on the plate.

MY REVIEW
Reviewed Feb. 15, 2012

no star at all

MY REVIEW
Reviewed Feb. 14, 2012

I made these cookies today, for Valentines Day. I didn't have heart shaped cookie cutter, but I did have a Linzer cookie cutter with a heart in the middle. I made 2 cookies, 1 plain, and 1 with a heart cutout, and put them together with raspberry preserves in the middle. They turned out great. I will buy a heart shaped cookie cutter, and try them with the chocolate on top. I think they would also be good as the Linzer cookies, with Nutella in the middle. Many possibilities!

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