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

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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


  • 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 each: 63 calories, 4g fat (2g saturated fat), 8mg cholesterol, 22mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  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

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CometCooker User ID: 6386694 178161
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."

cusbuk User ID: 3884982 108814
Reviewed Feb. 15, 2012

"no star at all"

MaritaK User ID: 5082743 117652
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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