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-- Beth Kelley, Indianapolis, Indiana
Preparation time: 25 minutes
Cook time: 10 minutes
You Will Need
1 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
3/4 cup ground toasted hazelnuts
3/4 cup semisweet chocolate chips
2 tablespoons shortening, divided
3/4 cup vanilla or white chips
What to Do
1. In a mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, cocoa and salt; add to creamed mixture. Stir in hazelnuts. Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. Working with one portion of dough at a time, roll to 1/4-in. thickness on a lightly floured surface. Cut with a 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes (cookies will be soft). Cool for 1 minute before removing to wire racks.
3. In a microwave-safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Repeat with vanilla chips and remaining shortening. Dip right side of half of the cookies in semisweet chocolate; dip the left side of remaining cookies in white chocolate. Overlap two hearts before the chocolate is set. Place on waxed paper until set.
Yield: about 3-1/2 dozen.
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